Light pastry cream with berries

Ingredients

For 1 serving

• Reduced-fat milk150 ml
• Egg yolks1
• Cornstarch8 g
• Brown sugar1 teaspoon
• Lemon zestto taste
• Blueberries40 g
• Raspberries40 g

Contains: lactose, eggs,

In season: June – September

Method

1. Wash the lemon and pare off a strip of zest with a peeler, only the yellow part; heat the milk with the zest in a small saucepan over medium heat until it just comes to the boil, then remove the zest.
2. Meanwhile in a bowl whisk the yolk with the brown sugar and cornflour until pale and lump-free.
3. Pour the hot milk onto the yolk in a thin stream, whisking constantly, then return everything to the pan.
4. Cook over low heat for 2–3 minutes, whisking non-stop, until the custard thickens and coats the spoon; don't let it boil for long or the yolk will scramble.
5. Pour it into a small bowl and let it cool slightly; meanwhile rinse and dry the blueberries and raspberries and scatter them on top.