Lemon Myrtle Custard
A delicious way to dress up your festive puddings, pies, cakes and ice-cream
A delicious way to dress up your festive puddings, pies, cakes and ice-cream. We gave our custard a native twist by adding fresh lemon myrtle leaves. The sophisticated citrus flavour of lemon myrtle will brighten up any dessert, especially the fruity, spicy kind served this time of year. If you don’t have lemon myrtle, you can swap with some finely grated lemon rind.
For a dairy-free version, we suggest using oat milk, it will complement the flavour of the citrus the best.
*Pictured with toasted panettone and syrupy orange segments.
Lemon Myrtle Custard
Combine 500ml milk and 100ml cream in your largest heavy bottom saucepan. Tear in 8 fresh lemon myrtle leaves (or swap with 2 tsp finely grated lemon rind, adding it to the egg mixture in the next step). Set over low heat until bubbles just begin to form around the edge.
Meanwhile, whisk 3 egg yolks, 3 tsp cornflour, 40g caster sugar, a pinch of salt and a splash of vanilla extract in a large bowl until very creamy.
While whisking, ladle a spoonful of the milk mixture into the egg mixture. Repeat with another ladleful. Set a sieve over the bowl. Slowly pour the rest of the milk mixture through the sieve to strain out the leaves. Whisk mixture until very well combined.
Set the saucepan back over low heat. Stir continuously until the mixture is hot, thick and coats the back of a spoon. Remove from the heat.
Enjoy warm or cold, poured over puddings, pies, cakes and ice-cream.
Enjoy.
