CookEat Recipe
Ciarlotta with Lemon Custard
A chilled mould of sponge cake layered with fruit preserve, lemon custard and lemon syrup.
Method
Steps
Step 1
Gather the ingredients: 200 ml milk; 30 g sugar for the custard; Half a tablespoon flour; 1 egg; A little finely grated lemon zest; 200 ml water; 50 g sugar for the syrup; 1 lemon, juiced; 300 g plain ready-to-eat sponge cake or savoiardi; About 150 g smooth fruit preserve.
Step 2
For the custard, whisk the egg with the 30 g sugar and flour. Gradually whisk in the milk and add the lemon zest. Cook over gentle heat, stirring continuously, until the flour is cooked, the custard thickens and its centre reaches 74°C. Transfer to a shallow dish and cool promptly.
Step 3
For the syrup, boil the water with the 50 g sugar for 10 minutes. Let cool, then stir in the lemon juice.
Step 4
Slice the sponge cake. Line a pudding mould with cake and fill it in alternating layers of cake, fruit preserve and custard, fitting the pieces closely.
Step 5
Pour over the cooled lemon syrup gradually so it soaks into the cake. Cover and refrigerate for at least 4 hours, until thoroughly cold and settled.
Step 6
Unmould onto a plate and serve cold. Keep refrigerated at 4°C or colder and use within 2 to 3 days.
Cooked it? Rate it.
Cooked 0 times