INGREDIENTS :
Whole milk 500g
Sugar 130 g
Yolks (about 7) 125 g
Rice starch 40 g
Vanilla bean 2
Lemon zest ½
PREPARATION :
To prepare the custard, first place a glass bowl in the freezer. At this point, extract the seeds from the vanilla and cut the pods into pieces .
Pour the milk into a saucepan and add the two seeds that the vanilla pods.
Retrieve the lemon peel, taking only the yellow part and add it to the pan.
Turn on the heat and heat everything, bringing to a boil and stirring occasionally.
In another saucepan pour the egg yolks, sugar and rice starch.
Using a soft whisk, mix to a creamy and smooth consistency.
As soon as the milk comes to a boil, transfer it once into the egg yolks, straining it through a sieve and still stirring with the whisk.
Return to the heat and stir continuously until thickened.
To cool it quickly, take the bowl out of the freezer and pour the cream inside.
Stir very quickly with a whisk, until you have brought the cream to 50°, below the cooking point.
You will need a smooth and very shiny cream.
At this point, the custard is ready, you can use it or keep it in the refrigerator by covering it with a cling film.
STORAGE:
The custard can be stored in the refrigerator covered with a film for 5 days.
Alternatively, it can be frozen for 1 month.
TIP:
Use rice starch for a softer custard, otherwise if you prefer a fuller custard, use the same amount of cornstarch.
Never leave the egg yolks in contact with the sugar without mixing, otherwise they will cook and the cream will be lumpy.
