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Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 2 c. whipping cream
- 2 c. half and half
- 1 c. sugar
- 1/3 c. finely grated lemon zest
- 6 large egg yolks
- pinch of salt
- 1 tsp. pure vanilla extract
- 3/4 c. fresh lemon juice
Method
- Bring the cream, half and half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
- Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended.
- In a slow, steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
- Immediately pour the custard through a strainer into a bowl and stir in the vanilla.
- Let cool to room temperature, whisking occasionally.