Italian · Dessert
Sweet Egg Custard Cream, Light
A lightened Italian-style baked egg custard cream, built on skim milk and whole egg rather than cream and extra yolks, lightly spiced with cinnamon and lemon zest and finished with fresh raspberries for a touch of fibre and tartness against the sweet set custard.
$1
12 minsPrep
15 minsCook
207 minsTotal
MediumLevel
Nutrition per serving
136Calories
6.6gProtein
4.5gFat
17gCarbs
12.3gSugar
1.3gFiber
61mgSodium
171mgChol
1.5gSat Fat
190mgPotassium
135mgCalcium
0.7mgIron
0.8mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Whole Milk
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Zest the lemon and set aside; in a small bowl whisk the egg, egg yolk and sugar together until pale and slightly thickened.
2
Whisk the cornstarch into the egg mixture until fully smooth with no lumps.
3
Warm the skim milk in a saucepan over a double boiler with the cinnamon stick and lemon zest until just steaming, about 70°C on a thermometer, then remove the spice.
4
Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to temper without scrambling the eggs.
5
Return the combined mixture to the double boiler and cook gently over simmering water, stirring constantly, until it coats the back of a spoon and reaches 82-84°C.
6
Stir in the vanilla extract, then divide the custard evenly between two 180ml ramekins.
7
Cover and chill in the fridge for at least 3 hours until fully set and cold.
8
Top each custard with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 1 3/81 3/8 egg yolks, beaten (22g)
- 1/21/2 eggs, beaten (27g)
- 0.5 oz14g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz3g vanilla extract
- 0.1 oz2g zested lemon
- 0 oz1g cinnamon ground
- 1.1 oz30g halved raspberry
