Lemon Custard With Profiteroles Recipes

LEMON PROFITEROLES

Steps:

• In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
• In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lemon juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
• Using a paring knife, cut the tops off of the profiterole shells and reserve. Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream. Cover with the profiterole tops and arrange them on a serving platter.

CREMA PASTICCERA ITALIAN CUSTARD

Steps:

• Place a medium size glass bowl in the freezer to chill.
• In a small saucepan, heat milk with the vanilla and lemon zest just till you see steam rising, then remove from the heat and set aside.
• Meanwhile, in a medium saucepan, whisk the yolks and sugar, add rice flour and whisk till smooth and thick.
• Pour the warmed milk slowly into the egg mixture**, stirring constantly. Once fully combined, place the saucepan on medium-low heat. Keep stirring till it thickens (around 5 minutes), ensuring it doesn't stick to the bottom of the pan, then remove from the heat.
• Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic film directly over the custard to prevent a skin from forming and leave on the counter to cool. Once cool, place in the fridge and use within 2 days.

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUSTARD WITH PROFITEROLES

Steps:

• Preheat oven to 400 degrees F.
• To make the profiteroles, heat the water with the butter, salt, and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously. Cook the mixture over low heat, continuously beating. Cook until ingredients are combined and batter cleanly comes off the sides of the pan. Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10 to15 minutes.
• Preheat oven to 200 degrees F.
• Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well. Bring the milk, heavy cream, and remaining sugar to a boil. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering. Add the grated zest, transfer to a mold, and bake for 45 minutes. Allow cream to cool and refrigerate.
• Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously. Add the sugar and incorporate the egg whites beaten to stiff peaks. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel.
• Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp. Squeeze the pulp and filter the juice. Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream.
• To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells. Add a lemon fritter, candied lemon peel, and lemon leaves for decoration.