Lemon custard

Lemon custard

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 570 kcal
, Fat: 30 g
, Carbohydrate: 68 g
, Protein: 7 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Custard

2 tbsp Maizena cornflour
3 dl water
2 lemons, rinsed with hot water, dabbed dry, use a little grated zest and the juice
3 egg yolks
100 g sugar

To complete

1 dl full cream, beaten until stiff
20 g white Toblerone, coarsely chopped
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How it's done

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Custard

In a pan, whisk together the cornflour and all the other ingredients up to and including the sugar, bring to just below the boil over a medium heat while stirring. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then refrigerate for approx. 15 mins.

To complete

Whisk the lemon custard until smooth, carefully fold in the whipped cream.

Sprinkle with the Toblerone.

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