Ingredients with Measurements:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Piping bag (optional)
Step-by-step instructions:
1. In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate mixing bowl, whisk together the remaining granulated sugar and cornstarch. Add in the egg yolks and whisk until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and vanilla extract.
6. In a separate mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer until stiff peaks form.
7. Gently fold the egg whites into the lemon mixture until fully combined.
8. Pour the lemon chiboust cream into a large bowl or individual serving dishes. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Cook over medium heat.
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 33g
Protein: 6g
Substitutions for ingredients:
- You can use 2% or skim milk instead of whole milk.
- You can use lemon extract instead of lemon zest.
- You can use regular sugar or honey instead of granulated sugar.
Variations:
- You can add a layer of fresh berries or fruit compote on top of the lemon chiboust cream.
- You can use lime juice and zest instead of lemon for a lime chiboust cream.
- You can add a tablespoon of limoncello or other liqueur for extra flavor.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly while pouring in the hot milk mixture to prevent the eggs from scrambling.
- When folding in the egg whites, use a rubber spatula and gently fold until fully combined.
- Chill the lemon chiboust cream for at least 2 hours before serving to allow it to set.
Storage instructions:
Store any leftover lemon chiboust cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served chilled and does not need to be reheated.
Presentation ideas:
- Pipe the lemon chiboust cream into individual serving dishes for a more elegant presentation.
- Top with fresh berries or a sprinkle of powdered sugar for a pop of color.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a glass of chilled white wine or champagne.
- Pair with a light and refreshing salad or fruit platter.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Fresh fruit platter
- Grilled vegetables
Troubleshooting advice:
- If the lemon chiboust cream is too thick, you can add a tablespoon of milk or cream to thin it out.
- If the egg whites do not form stiff peaks, make sure your mixing bowl and beaters are clean and free of any grease.
Food safety advice:
- Make sure to cook the lemon chiboust cream until it comes to a boil to ensure the eggs are fully cooked.
- Store any leftover lemon chiboust cream in the refrigerator and discard after 3 days.
Food history:
Chiboust cream is a French pastry cream that is lightened with whipped egg whites. It was created by French pastry chef, Marie-Antoine Carême, in the 19th century.
Flavor profiles:
This lemon chiboust cream is tangy and sweet with a light and airy texture.
Serving suggestions:
Serve this lemon chiboust cream as a light and refreshing dessert after a meal or as a sweet treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French