Recipe courtesy of Emeril Lagasse
Print
Yield:
about 3 1/2 cups
Level:
Easy

Ingredients

  • 5 large egg yolks
  • 3/4 cup cornstarch
  • 3 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 1 1/2 cups sugar

Directions

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Lemon and Lavender Ice Cream

Pastry Cream

Recipe courtesy of Laura Calder

Coffee Pastry Cream

Recipe courtesy of Sublime Doughnuts

Almond Butter Cookies with Fresh Lemon and Lavender Ice Cream

Recipe courtesy of Emeril Lagasse

Fresh Lemon Curd

Recipe courtesy of Emeril Lagasse

Fresh Coconut Ice Cream

Recipe courtesy of Emeril Lagasse

Fresh Whipped Cream

Recipe courtesy of Debi Mazar and Gabriele Corcos

Apple Empanadas with Almond Pastry Cream

Recipe courtesy of Kelsey Nixon

On TV