Egg Custard

4		egg yolks
1/2  cup		sugar
1  tablespoon		unbleached white flour
2  cups		milk
1/2  teaspoon		vanilla extract
1  tablespoon		grated rind of 1/2 lemon

Tip: Click on the ingredient links to learn the nutritional information for all the Egg Custard ingredients. The serving size for any ingredient in Egg Custard may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

This egg custard recipe makes approximately 2 cups of custard.

Separate the egg yolks. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.
In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.

Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. Once cooled, chill in refrigerator until ready to use.