Ingredients
3 cups of whole milk
¼ cup of rosemary leaves (2 to 3 thumb-long sprigs)
4 egg yolks
½ cup of sugar
1 teaspoon of lemon zest
Instructions
- First, bruise your rosemary with the blunt slide of a knife. In a pot, add your milk and the rosemary, then bring to a polite simmer (75-85 degrees celsius). This should take about 5-10 minutes.
- Remove the sprigs of rosemary.
- In a separate bowl, add 4 egg yolks and your sugar, and whisk until well combined.
- Once your milk has come to a very polite simmer, one ladle full at a time, slowly pour some of your milk into the bowl with the egg and sugar mixture until the temperature of the mixture has risen enough to match the milk in the pot (3-5 ladlefuls). Be careful that the mixture does not curdle, by constantly whisking with each pour.
- Pour your tempered egg and sugar mixture back into the pot with milk on low heat (75 degrees celsius).
- Use a rubber spatula to constantly stir and scrap your milk for 10 to 15 minutes as the custard thickens to your preferred thickness.
- Take off the heat, add the zest of one lemon and mix well to combine.
Notes
- Allow to cool before serving, or serve warm – both work great.
- Serve in a bowl with your preferred piece of cake or biscuit in the middle to make it an iceberg dessert
- It can be refrigerated; cover in an airtight container to prevent the formation of skin, and it will stay usable for up to a week in the fridge.