This Lemon Vanilla Custard combines the refreshing zest of lemon with the creamy richness of egg yolks and condensed milk.
The smooth and velvety texture of this custard is complemented by a subtle vanilla flavor, making it the perfect dessert to serve after a hearty meal. Whether enjoyed as a light treat or paired with a rich dish, this custard will surely impress.
Why You’ll Love This Recipe
Lemon Vanilla Custard strikes the perfect balance between sweetness and tanginess. The lemon brings a refreshing citrus flavor that cuts through the richness of the vanilla sugar and condensed milk, making each bite a delightful experience.
This recipe is easy to make, requiring simple ingredients and a few steps to create a luscious, creamy custard. Whether you serve it on its own or as a topping for cakes or pies, this custard is guaranteed to elevate any dessert table.
Ingredient Highlights
Milk: Forms the creamy base of the custard, offering a smooth texture.
Lemon Zest and Juice: Adds a bright, refreshing citrus flavor that complements the richness of the custard.
Egg Yolks: Give the custard its velvety texture and help it set properly.
Vanilla Sugar and Condensed Milk: Sweetens the custard while adding depth of flavor.
Cornstarch: Helps thicken the custard, making it smooth and creamy without being overly heavy.
Optional Decorations: A sprinkle of cinnamon, cocoa, or grated chocolate adds a flavorful and visually appealing touch.
Pro Tips Before You Start
Don’t Rush the Heating Process: Heat the milk mixture gently to avoid scorching. Stir constantly to ensure even heat distribution.
Slowly Incorporate the Milk Mixture into the Eggs: To prevent the eggs from scrambling, pour the hot milk mixture slowly into the egg yolks while whisking constantly.
Chill for the Best Texture: Allow the custard to cool and set in the fridge for at least 30 minutes before serving to achieve the perfect texture.
How to Make Lemon Vanilla Custard
Step 1: Prepare the Milk Base
Pour 400 ml of milk into a saucepan and add the zest of 1 lemon and 1 teaspoon of vanilla sugar.
Cook over medium heat, stirring occasionally, until the mixture begins to boil.
Step 2: Create the Custard
In a separate bowl, whisk together 2 egg yolks, 40 g sugar, and 15 g cornstarch until well combined.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
Step 3: Cool and Combine
Remove the custard from the heat and let it cool completely.
Once cooled, add juice of 1 lemon and 100 g condensed milk to the custard.
Beat the mixture until it is thick and creamy.
Step 4: Chill and Serve
Transfer the custard to serving dishes and sprinkle with your choice of cinnamon, cocoa, or grated chocolate.
Refrigerate for at least 30 minutes before serving.
Serving Ideas
Serve Lemon Vanilla Custard as a standalone dessert or pair it with fresh berries, baked goods, or fruit tarts.
For an elegant touch, serve it in small individual cups topped with a drizzle of chocolate sauce or a dollop of whipped cream.
This custard also makes a perfect filling for pastries or as a topping for cakes.
Storage
Store any leftover custard in an airtight container in the refrigerator for up to 3 days.
If the custard thickens too much in the fridge, gently stir in a splash of milk or cream to bring it back to a smooth consistency before serving.
FAQs
Can I use a different type of milk?
Yes, you can use almond milk, soy milk, or oat milk as a substitute for regular milk. Just keep in mind that the flavor may vary slightly.
Can I make this custard ahead of time?
Yes! You can make this custard a day in advance and store it in the fridge. Just be sure to chill it for at least 30 minutes before serving for the best texture.
Final Thoughts
Lemon Vanilla Custard is an elegant yet simple dessert that brings a refreshing twist to any meal.
With its smooth, creamy texture and bright citrus flavor, it’s a dessert that’s both indulgent and light. Whether served alone or as part of a larger spread, it’s sure to be a hit with anyone who tries it!
No-Bake Lemon Vanilla Custard
Ingredients
- 400 ml milk
- Zest of 1 lemon
- 1 teaspoon vanilla sugar
- 2 egg yolks
- 40 g sugar
- 15 g cornstarch
- Juice of 1 lemon
- 100 g condensed milk
- Cinnamon cocoa, or chocolate (for decoration)
Instructions
- Pour 400 ml milk into a saucepan, add lemon zest and vanilla sugar. Cook over medium heat until boiling.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly add the hot milk mixture.
- Return to the saucepan, cook over low heat, stirring constantly until thickened.
- Let cool, then stir in lemon juice and condensed milk. Beat until smooth.
- Chill for at least 30 minutes before serving.
Notes
- Make It Dairy-Free: Substitute plant-based milk and coconut condensed milk.
- Zest Tip: Use only the yellow outer layer of the lemon to avoid bitterness.
- Texture Tip: Strain the custard before chilling for an ultra-smooth finish.
- Storage: Store covered in the fridge for up to 3 days.
- Optional Toppings: Crushed cookies or whipped cream make excellent finishing touches.
