Crema al Limone Party Dessert
Crema al Limone
Makes: 8 servings | Takes 8 hours (20 minutes active cook time)
4 egg yolks
2 tablespoons corn starch
1/2 teaspoon salt
3/4 cup whole milk
1/2 cup heavy cream
1/3 cup sugar
Zest of 3 lemons
3 tablespoons unsalted butter
1/4 cup lemon juice
4 lemons, halved and with insides scooped out for serving (or 8 serving cups!)
Basil or mint for garnish
In a mixing bowl, whisk together the egg yolk, corn starch, and salt. Set aside.
In a saucepan over medium-low heat, combine milk, cream, sugar, and lemon zest. Stir constantly until the milk is hot and the sugar is dissolved. Do not let it come to a boil.
Turn off the heat and slowly drizzle 1/3 cup of the milk mixture into the egg yolks while whisking.
Return your saucepan with the milk and cream to the stove over medium heat. Slowly whisk in the egg yolk mixture—whisking constantly and ensuring it doesn’t come to a boil.
Whisk constantly over medium heat for 8-10 minutes, until the liquid has thickened enough to show the bottom of the pan with each stroke of the whisk. Lower the heat if it begins producing a lot of steam or appears on the verge of boiling.
Turn off the heat and whisk in the butter, followed by the lemon juice.
Strain the mix into a bowl to remove any solids.
Pour about 1/4 cup of the custard into your halved lemons or serving cups. Refrigerate for 8 hours before garnishing with basil or mint, if desired, and serving. This dish is best served straight from the fridge.