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.