Lemony yogurt custards with cranberry-apple salad

Delight in the refreshing combination of tangy lemony yogurt custards paired with a vibrant cranberry-apple salad. A burst of fruity flavors in every bite.

Ingredients:

• 4 cups whole milk
• 1 (2-inch) strip of lemon zest
• 1 cinnamon stick
• 1/4 teaspoon kosher salt
• 1 1/4 cups granulated sugar
• 8 large egg yolks
• 1/4 cup cornstarch, dissolved in 1/4 cup water
• 1 teaspoon pure vanilla extract
• Ground cinnamon, for garnish

Instructions:

1. In a large saucepan, mix together milk, lemon zest, cinnamon stick, and salt. Heat the mixture over medium heat until it simmers, stirring occasionally to avoid burning. Then, take it off the heat.
2. While the milk mixture is heating up, whisk granulated sugar and egg yolks in a large heatproof bowl using an electric mixer, until they turn pale, which should take around 4 minutes. Mix in the cornstarch slurry. On low speed, slowly add half of the hot milk to the mixture.
3. Return the egg and milk combination to the saucepan with the rest of the hot milk. Cook the custard over medium-low heat, whisking continuously for 10 to 12 minutes until it becomes very thick. Stir in the vanilla extract.
4. Pass the custard through a wire mesh strainer into a large bowl, removing the cinnamon stick and lemon zest. Cover the custard's surface with a piece of plastic wrap and refrigerate for a minimum of 8 hours. Divide the custard into 6 bowls, sprinkle with ground cinnamon, and serve.

Summary:

• Calories: 2452 kcal
• Fat: 94 g
• Protein: 96 g
• Carbs: 323 g
• Potassium: 1804 mg
• Magnesium: 122 mg