Lemon Custard

10 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
The original recipe Panna cotta, is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”, appeared in Woman’s Day and is not labor intense. It is so similar to our custard that Mawmaw added the recipe as part of the Nouveau Cajun. This was a big hit at a recent dinner party.

Ingredients

  • 1 1/2 cup plain yogurt
  • 1 1/2 cup fat free half and half
  • medium lemon - zest only
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1 envelope unflavored gelatin
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • strawberries sliced
  • 2 tbsp honey

Step-by-Step Instructions

  1. Spray a paper towel with nonstick cooking spray and coat 10 - 4 oz custard cups or ramekins.
  2. In a medium bowl, whisk together the yogurt, half and half, lemon zest, and vanilla until well blended.
  3. In a small bowl, pour the lemon juice and sprinkle the gelatin over it. Let stand 5 minutes to soften.
  4. Heat the heavy cream and sugar in a small saucepan over low to medium heat, stirring until the sugar is completely dissolved, about 2 minutes. Remove from the heat and stir in the softened gelatin until completely dissolved.
  5. Quickly stir the cream-gelatin mixture into the yogurt mixture until well blended.
  6. Pour the mixture into the prepared cups, about 1/2 cup each. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
  7. Before serving, toss the sliced strawberries with honey and let stand for 10 minutes to release juices.
  8. If prepared in a ramekin, take a small knife and gently run it around the edge to unmold. Turn over onto a plate and garnish with the honey-tossed strawberries.

Common Problems and Solutions

Q: Why didn't my custard set properly?

A: Make sure you let the gelatin bloom (soften) in the lemon juice for the full 5 minutes, and ensure it's completely dissolved in the warm cream mixture before combining. The custard needs at least 4 hours to set—overnight is best.

Q: Can I make this ahead?

A: Absolutely! This is perfect for party prep. Make it up to 2 days ahead and keep covered in the refrigerator. Add the strawberry garnish just before serving.

Q: My gelatin mixture turned lumpy when I added it to the yogurt. What happened?

A: Work quickly and stir constantly when combining the warm gelatin-cream mixture with the cold yogurt mixture. If the gelatin cools too much before mixing, it can start to set and create lumps.

Tips and Techniques

Bring the yogurt and half-and-half to room temperature before mixing for smoother blending. When unmolding, dip the bottom of each ramekin in warm water for just a few seconds to help release the custard cleanly onto the plate.

Ingredient Substitutions

  • fat free half and half: regular half and half or whole milk
  • plain yogurt: Greek yogurt
  • strawberries: fresh blueberries, raspberries, or mixed berries
  • lemon: lime or orange

Equipment Needed

  • 10 custard cups or 4-oz ramekins
  • small saucepan
  • mixing bowls
  • whisk

Historical Context

Panna cotta became popular in America in the 1990s, and this lighter version adapts the Italian technique with yogurt for tang and reduced-fat ingredients. It represents the Nouveau Cajun movement of incorporating international techniques while keeping the Louisiana spirit of generous hospitality.