Fustini's Oils and Vinegars
Lemon Custard with Berries

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Lemon Custard with Berries


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Lemon Custard with Berries

Gluten Free


  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 teaspoon flour
  • 1/3 cup sugar
  • 2 1/2 tablespoons Fustini's Sicilian Lemon balsamic
  • 1-pint mixed berries
  • zest of 1 lemon
  • 4 mint leaves, finely chopped


Step 1. 

Bring cream to simmer over low heat.  Whisk together egg yolk,  flour and sugar until smooth.  Temper the yolk mixture by pouring a little hot milk into the yolks while whisking.   Then pour the yolk mixture back into the milk and cook over very low heat until slightly thickened.

Step 2. 

to help it cool.  Add the balsamic to the cream and stir to combine.  Divide the mixture between 2 ramekins or dessert dishes.  Place in the refrigerator to cool.  Cover with plastic wrap when cold.  Chill 2 hours until set.

Step 3. 

In a small bowl, combine berries, lemon zest and mint leaves.  Set aside until ready to garnish custard.

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