Light pastry cream with blueberries

Ingredients

For 1 serving

• Skim milk150 ml
• Egg yolks1
• Cornstarch10 g
• Sugar10 g
• Lemon zest2 g
• Blueberries50 g

Contains: lactose, eggs,

In season: June – September

Method

1. Wash the lemon and take off the zest with a vegetable peeler, only the yellow part; heat the skimmed milk with the lemon zest over medium-low heat for 4–5 minutes, until steaming with the first bubbles at the edge.
2. Meanwhile in a bowl whisk the yolk with the sugar and the cornflour until smooth and pale.
3. Strain the hot milk and pour it in a thin stream onto the yolk mixture, whisking all the time so the yolk does not scramble.
4. Return everything to the pan and cook over medium-low heat, stirring constantly, for 3–4 minutes, until the custard thickens and leaves a trail on the spoon.
5. Pour into a bowl, cover with cling film touching the surface and chill in the fridge for 2 hours; serve with the rinsed and dried blueberries.