Light custard with strawberries and rusks

Ingredients

For 1 serving

• Skim milk200 ml
• Egg yolks1
• Cornstarch12 g
• Sugar2 teaspoons
• Lemon zest2 g
• Strawberries150 g
• Italian rusks2

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Wash the lemon and peel the zest with a vegetable peeler into a couple of wide strips, only the yellow part.
2. Heat the milk with the lemon zest in a small pan over medium heat for 3–4 minutes, until it steams and the first bubbles appear at the edges; turn off the heat and remove the zest.
3. Meanwhile, in a bowl, whisk the yolk with the sugar, then add the cornflour and stir until smooth.
4. Pour the hot milk over the yolk in a thin stream, whisking, then return everything to the pan over medium-low heat and cook for 2–3 minutes, stirring constantly, until the custard thickens and coats the spoon. If lumps form, whisk it hard off the heat.
5. Pour it into a bowl and let it cool for a few minutes; meanwhile wash and hull the strawberries and cut them in half.
6. Serve the custard with the strawberries and the rusks for dipping.