Greek Custard Dessert
Greek Custard Dessert is an amazingly tasty treat you can serve guest or just enjoy on a quiet night sitting next to the fireplace, indulging yourself. You deserve it.
500 ml (or 2 cups) Milk
125 g Sugar
2 Eggs (or 4 egg yolks)
30 g (or 2 tbsp) Cornstarch
1 tbsp Vanilla Extract (or paste)
Zest of one Lemon
In a pot, combine milk, half of the sugar, and warm up the mixture over medium heat until steaming.
In a small bowl, whisk together the eggs, cornstarch, and the other half of the sugar. Only do this right before you add the milk to the eggs as the sugar will "cook" the eggs and cause lumps.
Once the milk starts steaming, before it starts boiling, turn off the heat. Using a ladle, start pouring the milk mixture SLOWLY into the egg mixture, one ladle at a time, constantly whisking the eggs.
When half of the milk has been transferred into the eggs, you can now pour that whole mixture back in the pot. Keep whisking. The slow introduction is very important, but at a certain point, you can get the party started and just, bam!
Add in the lemon zest and freshly grated nutmeg. Bring it back to a medium heat, still whisking constantly so you don't curdle the eggs. Whisking is relentless here. Really work up those forearm muscles. Once it is nice and thick and you have a bubble or two pop to the top, take it off the heat instantly. Make sure you do get to that bubble or two though. Don't stop before then as there is a protein in the eggs that needs to be cooked off or it will cause the custard to break down and it will be runny after only a few hours in the fridge.
Pour the mixture into serving glass or nice dish. Top with cinnamon and walnuts. You can eat this right away or serve it chilled.