Homemade Custard (No Cornstarch, No Added Sugar) - 17 fl oz milk - 7 egg yolks - 1 vanilla bean - 1 cinnamon stick - Peel of ½ lemon - Sweetener to taste - Ground cinnamon for dusting Split the vanilla bean and scrape the seeds with a knife. Add the seeds and pod, the peel of half a lemon, and the cinnamon stick to a saucepan with the milk. Heat until almost boiling, turn off the heat, cover and let infuse for 15–20 minutes. Strain and set aside. Beat the egg yolks with the sweetener until cream
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Homemade Custard (No Cornstarch, No Added Sugar) - 17 fl oz milk - 7 egg yolks - 1 vanilla bean - 1 cinnamon stick - Peel of ½ lemon - Sweetener to taste - Ground cinnamon for dusting Split the vanilla bean and scrape the seeds with a knife. Add the seeds and pod, the peel of half a lemon, and the cinnamon stick to a saucepan with the milk. Heat until almost boiling, turn off the heat, cover and let infuse for 15–20 minutes. Strain and set aside. Beat the egg yolks with the sweetener until cream
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