Vanilla Lemon Custard
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
Yield: serves 8-10
- 4 cups milk
- 1 tsp. grated lemon zest
- 1 split vanilla bean
- 10 egg yolks
- 1 1⁄4 cups sugar
- Put milk and lemon zest into a medium saucepan. Scrape seed form vanilla bean into milk and add pod. Bring milk mixture to a boil over medium-high heat; reduce heat to a medium-low.
- Whisk egg yolks and sugar together in a large bowl until smooth. Whisk 1 cup of the hot milk mixture into egg yolk mixture, then whisk egg yolk-milk mixture into pot. Cook custard, stirring constantly, until thick, 20-25 minutes.
- Strain custard into a large bowl and let cool briefly, stirring often. Serve over Torta di Pane, if you like.