I needed a custard to fill my Pastéis de Nata for the Week Six Technical Challenge. While I could easily use a custard that I have made before, I wanted to have a custard that was more traditional to the tart. Or, at least, more faithful to what Paul Hollywood did in the original recipe. And that lead me to making a custard that is unfused with lemon zest and cinnamon
I had to make Lemon Custard as one of the many layers for the Showstopper challenge of my Great British Bake-Off Challenge: Week 5. The lemon custard was my second layer of the trifle terrine, and it adds a bit needed sour and acid flavor to cut through the sweetness of the dessert. Because this is a part of a free-standing terrine, I added a setting agent to make sure that the layer can stand on its own as well as in the dish. This was one of my favorite layers in the whole dish.
I don’t feel like Vanilla custard is a common dessert in the U.S. and that is a shame because it is so good. This custard is interesting because it lives between eggnog and crème brulé. It’s not as thin as an eggnog but not as thick as a custard used for crème brulé. Most of this recipe takes place over the stove and while it does require constant stirring, it is a fairly quick creation that can be used as a topping or side for many desserts. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.