PREPARATION of homemade custard
We beat the eggs and yolks with the sugar and the cornstarch and add 1/2 liter of cold milk, mixing well (do it in the blender if you want).
Heat the remaining milk with the lemon, vanilla, and cinnamon, and when it is warm, add the yolk preparation and stir until it thickens, but without boiling.
We remove the cinnamon stick and the lemon rind. Let cool and serve sprinkled with cinnamon and decorated with a biscuit.
It is prepared with the same ingredients as the previous recipe. Put all the ingredients in the mixing bowl and mix well for one minute at speed 7. Then program 9 min at speed 3 and at 90º. They will be ready and you can put in the service molds.
HOMEMADE CUSTARD RECIPE WITHOUT EGGS
400 ml whole milk
200 gr. kitchen cream (milk cream)
1 tablespoon liquid vanilla or vanilla sugar
60 gr. sugar (that's 2 good tablespoons)
40 gr. cornstarch
cookies and cinnamon to serve
A little food coloring if you want to enhance the color (optional)
We pass all the ingredients together through the blender until it is a smooth mixture without lumps. We take to the fire until it thickens to our liking without stopping to stir so that it does not grip. We put in glasses, cover them with a cookie and let them cool.
TIPS AND COMMENTS
We can cover the bottom of a deep dish with sponge cakes or cookies and add the custard on top, letting them soak well. Sprinkle with ground cinnamon and cool in the fridge.
You can use the remaining whites from the egg recipes to mount until stiff and decorate the custard on top (they are called ‘floating islands’). Once the egg whites are assembled, form a kind of egg white ‘croquettes’ with two spoons and cook them in boiling water for 3 to 5 min. Then you let them drain and they are ready to decorate the custard.