Sunday, March 4, 2012

Lemon custard and blueberry compote...

PhotobucketI know that this is not within the Lenten season dietary pyramid...but it was just SO GOOD that I can not help but share it.

This was our dessert dish for the most recent Los Padres dinner feast.

Lemon custard with blueberry compote, candied lemon peel and poppy seed sugar cookie...


What you need -

Custard -
1 large egg
2 egg yolk
2 cups whole milk
3/4 cup sugar
1/2 teaspoon salt
1 cup heavy cream
1/4 cup fresh lemon juice
Zest of 1 lemon
Ice cream maker

Candied lemon peel (extra...you don't have to include this) -

1 lemon (washed well)
2 1/2 cups sugar

Compote -
2 cups blueberries
1/4 cup sugar
2 strips of lemon zest (as wide as you can get)
1 tbsp fresh lemon juice
2 tsp cornstarch

Lemon poppy seed sugar cookie -
2 3/4 cup flour
1/2 tsp salt
1/2 baking powder
1 cup unsalted butter
1 1/4 cup sugar
1 large egg
2 tbs poppy seeds
2 tsp grated lemon peel
1 tsp vanilla extract
1/2 tsp lemon extract

How to make -

Custard -
In a medium saucepan over medium heat, combine milk, sugar and salt and stir until sugar has dissolved.  Continue to cook, stirring occasionally until mixture is hot to the touch.

Whisk together the eggs and egg yolk, continue whisking and slowly add 1/4 cup of the milk mixture.  Slowly pour the egg mixture into the saucepan, whisking constantly. 

Continue to cook the custard on medium heat (stirring constantly) until it is thick enough to coat the back of a spoon.  Strain custard into a large bowl and let cool for 5 minutes. 

When custard is cool, mix in chilled heavy cream.  Cover mixture and refrigerate until completely chilled.  At least 4 hours or overnight.

Add lemon juice and zest to cooled custard and churn in an ice cream maker.  (If using candied lemon peels, add these to custard in last 5 minutes of churning)

Candied lemon peel (optional, but recommended) - 
Use peeler to remove peel from lemon in vertical strips. Try to use strip only the yellow part of the peel. 

In a small saucepan, combine peels with 2 cups of cold water.  Bring to a boil and drain water. Repeat 2 more times.  Remove peels from pan and set aside.

Measure 2 cups of sugar into the pan and add 1 cup of water, mixing until sugar dissolves.  Add the peels and bring to a boil over medium heat.  Reduce heat and simmer until lemon peels are tender and translucent  (15-20 minutes).  Drain peels and let cool.

Add 1/2 cup sugar and cooled lemon peels to a bowl and mix until peels are covered.  Separate peels with fingers, shaking off access sugar.  Put in container until ready to serve.  Will last up to two weeks in covered container.  (This can also be done with grapefruit, oranges, etc)

Blueberry compote -
Cook blueberries, sugar and zest in heavy skillet over medium heat. Crush blueberries with potato masher until all juice is released and sugar has dissolved.

Stir together lemon juice and cornstarch, then add to blueberry mixture.  Boil, stirring for 1 minute.  Mixture should thicken.

Transfer to a bowl, discard lemon zest and let chill in refrigerator until ready to serve. 

Lemon poppy seed cookies -
Mix flour, salt and baking powder. 
Using mixer, beat butter in bowl until light.  Gradually beat in sugar.  Beat in egg, then poppy seeds, lemon zest and extracts. 
Mix in dry ingredients in 3 additions. 
Gather dough into a ball, divide in half, flatten each half into a disk.  Wrap in plastic and chill for 2 hours. 
Preheat over to 325.  Butter baking sheet.  Roll out dough on floured surface to 1/8 inch thickness.  Dough is very dry and will stick to rolling pin. Use extra flour if needed. Cut cookies into desired shape. 
Bake until edge begin to brown, about 18 minutes. 

Enjoy!


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