Can I use vanilla instead of lemon peel?

Yes, you can substitute the lemon peel with a vanilla pod or vanilla extract for a different flavor.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Can I make this recipe ahead of time?

Yes, you can prepare the custard a day in advance and store it in the refrigerator. Add the meringue just before serving.

What should I do if my custard curdles?

If your custard curdles, you can try blending it with an immersion blender to smooth it out.

Can I skip the meringue topping?

Yes, the meringue is optional. The custard can be served on its own and will still taste delicious.

Christmas Custard

Name: Christmas Custard
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 L milk; 6 egg yolks; 1 tbsp cornstarch (maicena); 8 tbsp sugar; 1 lemon peel; 6 tbsp sugar; 6 egg whites

@cocinero44

Spanish Dessert Vegetarian Contains Eggs

Custard is a traditional dairy dessert from Spanish pastry, a creamy dish made with milk, egg yolks, sugar, and vanilla or lemon essence. This type of dessert should be cooked very slowly, though there are recipes that recommend cooking it in a bain-marie, steaming, baking, with or without hot water,...

Prep Time

20min

Cook Time

30min

Total Time

50min

How to make Christmas Custard

Custard

Step 1
Bring the milk to a boil with the lemon peel.
Step 2
In a saucepan, beat the egg yolks with the sugar and cornstarch until they are frothy and pale yellow.
Step 3
Gradually add the hot milk to the egg mixture while stirring continuously.
Step 4
Place the mixture over low heat and keep stirring without stopping.
Step 5
Once the custard thickens, remove it from the heat and let it cool, stirring occasionally to prevent a skin from forming on the surface.

Meringue

Step 1
Beat the egg whites with 6 tablespoons of sugar until stiff peaks form.
Step 2
Continue beating until the meringue is firm. Set aside.

Presentation

Step 1
Serve the custard cold in a deep dish or bowl and place small dollops of meringue on top.

Nutrition (per serving)

Calories

180.0kcal (9%)

Protein

5.5g (11%)

Carbs

33.0g (12%)

Sugars

24.0g (48%)

Healthy Fat

1.2g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

To prevent the custard from curdling, always mix the eggs off the heat before gradually adding the hot milk.
Stir the custard continuously while cooking to avoid lumps and ensure a smooth texture.
If you are new to making custard, use the bain-marie method to reduce the risk of overheating.
Let the custard cool completely before adding the meringue for the best presentation.

FAQS

Can I use vanilla instead of lemon peel?
Yes, you can substitute the lemon peel with a vanilla pod or vanilla extract for a different flavor.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
Can I make this recipe ahead of time?
Yes, you can prepare the custard a day in advance and store it in the refrigerator. Add the meringue just before serving.
What should I do if my custard curdles?
If your custard curdles, you can try blending it with an immersion blender to smooth it out.
Can I skip the meringue topping?
Yes, the meringue is optional. The custard can be served on its own and will still taste delicious.

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@cocinero44

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