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Serve chilled for the best texture and flavor.
Keep refrigerated in a covered container for up to 2 days.
This dessert can be prepared a day ahead to allow flavors to meld beautifully.
Variations:
Substitute Maria biscuits with ladyfingers or thin graham crackers.
Add a splash of rum or orange liqueur to the custard for an adult twist.
Top with fresh berries or a dollop of whipped cream for extra indulgence.
FAQ:
Q: Can I use whole eggs instead of yolks?
A: Yolks give the custard richness, but you can try whole eggs—reduce quantity to 4 and monitor thickening.
Q: What if the custard doesn’t thicken?
A: Keep stirring gently and cook a bit longer; make sure the cornstarch slurry is well mixed and added slowly.
Q: Can I make this gluten-free?
A: Use gluten-free biscuits or omit the biscuits and serve the custard on its own with fruit toppings.
Q: How important is the lemon zest?
A: It adds a fresh aroma that balances the sweetness, but you can omit it if unavailable.
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