Lemon Custard (10 egg yolks)

[Olga Drozd]

LEMON CUSTARD:

This is a good dessert to make ahead.

10 egg yolks
3/4 cup sugar
1/4 cup fresh lemon juice
1 teaspoon brandy extract
2 teaspoons lemon zest
1 cup whipped cream, chilled

Whisk the egg yolks and sugar together in the top of a double boiler over very hot but not boiling water.

Heat until the mixture begins to thicken, about 5 minutes.

Add the lemon juice, brandy extract, and zest.  Continue coking for 5 more minutes.

Pour the mixture into a large bowl and let cool completely, stirring occasionally.

Fold the chilled whipped cream into the lemon mixture.

Cover and chill for about 3 hours.  This dessert is perfect served with fresh raspberries or blueberries.

WHIPPED CREAM:

1 cup whipping cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.  Whisk just until the cream reaches stiff peaks. NOTE: One cup of whipping cream makes about 2 cups of whipped cream.