I’ve never been a big fan of custard. Why? I just don’t care for desserts that don’t involve chocolate or some type of starchy cake. Custards just don’t appeal to me. Yet, I saw this recipe in Substitute Yourself Skinny, and I wanted to make it for some reason. I think the marsala wine sort of intriqued me. Marsala wine in a custard? What? Is it just me, or is that strange? It’s strange. But yet, delicious (I found that out after making this). My dad loves lemon custard so being the great daughter that I am I thought I would make it for him and the family the last time we had dinner together. It’s nice, my parents make the dinner and host the dinner, I make the dessert (Nick just comes over). Easy as pie (or, custard).
6 egg yolks
1/2 Tbsp. cold water
1/4 cup granulated sugar
1/2 tsp. sea salt
1/2 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
1/4 cup Marsala wine
1 Tbsp. cold milk **
1 pint fresh blueberries
1 pint fresh raspberries
(you can choose to just use one type of berry if you want)
2. Whisk in the sugar, salt, lemon juice, zest, and wine. Beat over hot, but not boiling, water until thickened and fluffy. Add 1 Tbsp. cold milk, and stir to combine.
3. Spoon the custard into dishes and top with berries and fresh mint to garnish (optional). Serve warm.
Estimated Nutrition Facts for 1/6th of recipe
Nutrition Highlights: Excellent source of fiber and vitamin C (thanks to the berries!)