This Custard Cream is very easy to make and is perfect served by itself or with a chocolate sauce or even used to garnish sponge cakes and fruit tarts.


100 gr fine Brown Sugar

50 gr plain Flour

4 organic Egg yolks

500 ml full fat Milk

1 whole Lemon skin


Whisk the egg yolks and sugar together, then gently add the flour and keep stirring.
Pour in the pan on a low flame with the lemon skin (which will be removed once the custard is ready) and add the milk slowly, keep stirring to avoid lumps.
When the cream starts to bubble and becomes thicker, it’s ready.
Pour the custard into a bowl and leave to cool stirring it from time to time.

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Once at room temperature cover the custard cream with clingfilm by pressing it directly on top of the mixture.
Serve or store it in the fridge.

This post is also available in: Italian