lemon cream with fresh berries
From softgrey 18 years ago
- 15 minutes to make
- Serves 4
I served this for an elegant fourth of July BBQ dessert. I was looking for something festive but not corny and I came up with this. It is quick, easy and light. Very satisfying but relatively healthy as there is no added cream or egg in the custard. Read more Really plump fresh fruit are the key! See less
Ingredients
- 1/4 cup sugar shopping list
- 1 1/2 cup milk shopping list
- rind of one lemon cut in large pieces (to be removed later) shopping list
- 2 tbsp corn starch dissolved in 1/2 cup milk shopping list
- 1 tsp vanilla extract shopping list
- 1 package fresh blueberries shopping list
- 1 package fresh raspberries shopping list
How to make it
- Combine sugar, plain milk and lemon rind in a small pan and heat until warm and sugar is dissolved.
- Add milk with cornstach.
- Continue to cook on low heat while stirring until mixture thickens.
- Add vanilla and stir.
- CHILL in fridge until mixture cools-about an hour or so (this is not an exact science)
- Remove lemon rind.
- Divide blueberries among four individual serving cups/bowls (you can be creative here- I used my grandmother's vintage glasses from the 1950's)
- Pour cooled custard into each cup (blueberries will get mixed in)
- Top lightly with fresh raspberries.
- *you can add a sprig of mint for presentation-but as I was serving it on the Fourth of July, I wanted to keep the red, white and blue theme going!...
hunnee
juels
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" It was excellent "
" It was excellent "