Get the Milk Mixture Ready:
Add the milk, zest of the lemon, and sugar from the vanilla bean to a medium pot.
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Bring the ingredients to a boil over medium heat. Next, take it off the heat.
In a another dish, whisk the sugar and egg yolks until the mixture is pale and creamy.
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Toss in the cornstarch and whisk it into the egg yolk mixture until it’s completely smooth.
Blend All Ingredients: Whisk continuously to avoid scrambling the eggs as you slowly add the heated milk liquid to the egg yolk mixture.
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Return the blended ingredients to the pan and simmer, stirring continuously over low heat, until the mixture thickens to the point where it coats the spoon. Just give it a few minutes, maybe five.
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Take the pan from the stove and add the condensed milk and lemon juice. Combine the condensed milk and lemon juice by stirring well.
In order to get a thick and creamy consistency, beat the mixture using an electric mixer or a whisk until it reaches that point.
To Cool Down: Spoon the custard onto a platter or dessert bowls. Just wait till it reaches room temperature. After it has cooled, you may top it with anything you like—cinnamon, cocoa powder, or grated chocolate.
Chill: To firm the custard, chill it in the fridge for half an hour or more before serving.
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For a light and pleasant treat, try this lemon custard. The scent of lemon and vanilla, together with its tangy taste and creamy texture, makes it the ideal dessert for any event.
