Get ready for your weekly sugar fix as it is Tuesdays with Dorie (TWD) time again. Bridget of The Way the Cookie Crumbles picked one of our favorite desserts – custard. I love making custards. It screams COMFORT food for us. As well it is a dessert that is made with basic staples that one always should have on hand – milk, sugar, eggs and some sort of flavoring.
This particular recipe infuses lemon zest with milk. I did use Meyer Lemon zest and I let it infuse for an hour instead of 30 minutes. As well I used an unrefined sugar which gave it a small bite of a caramel undertone. I did not use the optional extract as I wanted the pureness of the Meyer Lemon to be tasted. The custard is baked in a bain marie, which I am very use to using, the only difference this time, was that Dorie asked us to put a double layer of paper towel in the bottom of the pan. Otherwise, it is a simple and straightforward recipe.
The custard came out creamy, light and very fresh. The perfect spring time dessert.