VANILLA BEAN LEMON CUSTARD IN EGG SHELLS
Easter is always symbolized by a few things: bunnies, carrots, eggs, flowers. It's a special time where even if you're not really celebrating and going to church, you can appreciate a time of rebirth and spring, and getting excited about gardening. And pedicures because of sandals.
Get creative for spring desserts and skip the not-so-exciting Easter candy, and go for a new way of serving desserts.
In the winter I gravitate more towards spices and chocolates, but as the weather gets warmer I prefer fresh herbs and fruits. There are only a few ingredients in this custard, but the vanilla bean and lemon peel give it a brightened up flavor.
2 cups of heavy cream
1 tsp vanilla bean powder, or a scraped vanilla bean pod
3 egg yolks, and a doze
1/4 cup coconut sugar
1/4 cup wildflower honey
1 tsp corn starch
1 tsp lemon zest
Gently use a serrated knife to cut off the top of the eggs. I use my fingers here to make it a lot easier. Peel out the inside and wash out with hot water. Save 3 of the yolk. For the rest, use for cakes, brunch, or anything else you need them for!
Heat the 2 cups of heavy cream in a sauce pan with the vanilla bean powder or vanilla bean. In a separate bowl, whisk together egg yolks, coconut sugar and honey, corn starch and lemon zest.
When cream starts to bubble at the sides, 1/2 a cup of it to the egg mixture to temper it. Once well combined, add it all into the pot and stir. Continue stirring over low-medium heat until it's thickened (about 10-15 minutes.)
Use a measuring cup with a spout to pour into the egg shells. If there is extra, pour into ramekins on the side. Let cool in the fridge for an hour, or over night.
If you want to get extra exciting, add sugar on top and brulee!