About this recipe
Everyone loves custard with Christmas Pudding, so I thought I would create a custard flavoured with lemon myrtle. The flavours of the lemon myrtle pair extremely well with the creaminess of the custard.
If you can’t be bothered making custard from scratch, then either use a custard powder mix or pre-made custard and simply warm the custard then add lemon myrtle. Be sure not to add the lemon myrtle when the custard is too hot otherwise the flavour will completely disappear.
Ingredients
7 egg yolks
600ml (2½ cups) of milk
100g (½ cup)castor sugar
Teaspoon lemon myrtle
dash of brandy only if desired
Cooking instruction
In a saucepan bring the milk and half the sugar to a simmer over medium heat. Whilst heating the milk, combine the remaining sugar with the egg yolks is a large mixing bowl and whisk constantly till thickened.
When the milk reaches simmering, pour it into the egg mixture while whisking to combine, then pour this mixture back into the pot and return to the stove.
On low heat, cook the mixture and stir with a spatula until the custard starts to thicken. The custard is ready when the custard lightly coats the back of the spatula. Remove and strain the custard through a fine strainer by which time the custard would have cooled sufficiently, then add the lemon myrtle. Let stand for at least 15 minutes for the flavour to infuse through.
Makes approx 900ml or 1 quart of lemon myrtle custard.