Italian Custard


• 2 cups full-cream milk

• 1 egg

• 1 egg yolk

• 1/3 cup of caster sugar

•  cup cornflour

• 1 lemon skin


To make vanilla custard, place all ingredients, apart from the lemon skin, into a pot.

Stir with a wooden spoon until combined, then add in the lemon skin.

Place on a low heat and continue to stir, keeping your eye on the custard - it should start to

turn lumpy.

Remove the lemon skin and take the custard off the stove.

Give it a good stir with a wooden spoon until nice and glossy.

Pour the custard into the pastry case to cool.



• Cup caster sugar

• 3 tsp cornflour

• 2 small lemons, juiced

• 3 passionfruit, halved

• Milk


Combine all the ingredients in a pot and stir with a wooden spoon; bring

to a light simmer.

Mix the cornflour with a few tablespoons of milk and add to the passionfruit sauce.

Simmer until it starts to thicken.

Pour the sauce over the custard.

Place the flan in the fridge until set.

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