Traditional custard with biscuit

Custard is one of those desserts that we have to know how to make no matter what. They are very easy and quick to prepare and have nothing to do with those we can find in the supermarket.

To serve them, you can do it in mini cocottes , since they are a perfect size, but you can also use any of the ramekins that you will find in the store. And they have a big advantage: you can (in fact you should) prepare them in advance. If you do it the day before it will be perfect.

I already told you this in the preparation, but it is very important that you do not let the custard boil . If you don't have a thermometer to check the temperature, I recommend that you purchase one. In the store you have several options.

Nomu vanilla extract , Tokyo Studio Fleur de Ligne porcelain bowl and Le Creuset ceramic mini cocotte

Ingredients

• 1 liter of fresh milk
• The skin of half a lemon
• 6 egg yolks
• 150g sugar
• 5ml Nomu vanilla extract
• 2 tablespoons cornstarch
• Cookies

Elaboration

1. Put the milk in a saucepan , reserving a glass for later. Cut the skin of half a lemon with the help of a peeler , avoiding cutting the white part. Add the lemon peel to the saucepan and heat the milk over medium heat. When it starts to boil, remove the saucepan from the heat and let it cool for half an hour.
2. In a bowl, beat the yolks, sugar and vanilla extract with the help of a whisk .
3. Mix the cornstarch with the glass of milk that you had reserved and add it to the bowl where you beat the eggs. Strain the milk that you have infused with the lemon and add it to the bowl as well.
4. Put everything in a saucepan and heat it over medium heat. Stir with the help of a silicone spatula . You must leave it on the heat until the custard reaches 85º. Use a kitchen thermometer to control the temperature. At no time should it come to a boil or else they will cut. If you don't have a thermometer, you will know they are ready when they thicken and the foam on the surface disappears.
5. Distribute the custard into the mini cocottes and put a cookie on top of each one. Let the custard cool before putting it in the refrigerator.

Fleur de Ligne Porcelain Bowl by Tokyo Studio and mini ceramic cocottes Le Creuset