When I was little growing up in Italy, one of my favourite desserts was the custard my grandmother made. It was smooth and delicious, sweet with a hint of bitter from the lemon rind. It was good on bread or cake, but really I just preferred it on its own, eaten by the spoonful!<\/p>\n\n\n\n
Now decades later and thousands of kilometres away, this recipe reminds me of my dear Nonna and gives me a way to use up our current glut of milk from our pet dairy goats and eggs from our pet chookies. But with only 5 simple ingredients this is a great protein-packed dessert anyone should have on high rotation! And the best part? Most of the ingredients are at the Co-op and from local suppliers!<\/p>\n\n\n\n
You will need:<\/strong><\/p>\n\n\n\n 1 litre of milk<\/strong> – my Nonna used cow\u2019s milk, I use goat\u2019s and you could experiment with using plant-based milks too.<\/p>\n\n\n\n 8 egg yolks<\/strong> – keep the whites! You can make meringue with them, or just add them to pancakes or scrambled eggs alongside a few whole eggs.<\/p>\n\n\n\n 8 tablespoons of sugar<\/strong> – the Co-op\u2019s raw sugar is great for this, but any type will do. I use less than this though as I prefer it less sweet!<\/p>\n\n\n\n 3 level tablespoons of sifted flour<\/strong> – I use plain flour from the co-op, sometimes white, sometimes wholemeal, depending on what I have on hand. The purpose of the flour here is to thicken up the custard so gluten free flour would also work.<\/p>\n\n\n\n 2 pieces of lemon rind<\/strong> – you can grate the rind in, but my Nonna used to cut two pieces of rind 2-3 cm long and drop them in the milk. As a child, my favourite part was to find them and lick them clean!<\/p>\n\n\n\n Method:<\/strong><\/p>\n\n\n\n Mix the yolks with the sugar in a bowl; Start the heat and keep stirring; Whisk some more! You cannot leave the custard alone. <\/p>\n\n\n\n Cook on low heat until the custard starts to thicken to your desired consistency; The most important thing in this recipe is patience!<\/strong> You really do need to stir almost constantly and keep it on low heat. It takes about 30 minutes to get it to the right consistency, so I normally use this time to clean the kitchen, read something or watch a show, while I stir!<\/p>\n\n\n\n But trust me, it is worth the wait!<\/p>\n","protected":false},"excerpt":{"rendered":" by Ilaria Catizone When I was little growing up in Italy, one of my favourite desserts was the custard my grandmother made. It was smooth and delicious, sweet with a hint of bitter from the lemon rind. It was good on bread or cake, but really I just preferred it on its own, eaten by…<\/p>\n","protected":false},"author":1,"featured_media":2312,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ghostkit_customizer_options":"","ghostkit_custom_css":"","ghostkit_custom_js_head":"","ghostkit_custom_js_foot":"","ghostkit_typography":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_vp_format_video_url":"","_vp_image_focal_point":[],"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[46,32],"tags":[],"class_list":["post-2309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-low-waste-baking-recipes","category-recipes"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbwspM-Bf","jetpack_featured_media_url":"https:\/\/i0.wp.com\/cbrfoodcoop.org.au\/wp-content\/uploads\/2021\/01\/custard_1293_16x9.jpg?fit=832%2C468&ssl=1","_links":{"self":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/2309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/comments?post=2309"}],"version-history":[{"count":4,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/2309\/revisions"}],"predecessor-version":[{"id":2316,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/posts\/2309\/revisions\/2316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/media\/2312"}],"wp:attachment":[{"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/media?parent=2309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/categories?post=2309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cbrfoodcoop.org.au\/index.php\/wp-json\/wp\/v2\/tags?post=2309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Pour them in a pot containing the milk and lemon rind;
Whisk well!<\/p>\n\n\n\n
Add the sifted flour as you whisk;
Keep whisking!!<\/p>\n\n\n\n
I usually keep going until the first bubbles start to form telling me the mixture is about to boil;
Set aside to cool then pour into a jar and store in the fridge.<\/p>\n\n\n\n