Spreads for Homemade Bread

LEMON CURD

1 cup granulated sugar

3 egg yolks, beaten

pinch of salt

1/4 cup lemon juice or

2 Tablespons butter cut into small chunks

whisk or beat egg yolks in a cold medium saucepan. Whisk in salt and sugar; misture will be very thick.

whisk in lemon juice; add butter to the pan.

Put the saucepan on medium heat and mix the mixture continuously until the butter melts.

Continue to whisk/stir the mixture over medium/low heat until it reaches and simmer and thicken. Remove from heat and cool.

Pour into a container and refrigerate up to aweek storing it in the refrigerator or you could freeze it and only thaw when needed and thaw in refrigerator to prevent food poisoning.

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Custard sauce

3 egg yolks

1/3 cups granulated cream

1 cup heavy cream1/3 cup whole milk

pinch of salt

In a small bowl, whsik the egg yolk and sugar very well.

In a medium saucepan, heat the milk and cream until it comes to a simmer , whisking stirring so you don’t burn milk/cream onthe bottom of the pan. Remove from heat.

Repeat this three times: while whisking the egg mixture, pour a little of the hot milk/cream to the egg mixture, Don’t stop whisking or the eggs will curdle

Pour the egg mixture into the saucepan and put back on low to medium heat. Continue heating and whisking until the mixture has thickened- do not let it boil.

Once the custard has thickened, take it off heat and add variation if used and mix well.Pour it into a bowl to cool.

Pour into container and store it up to a week in refriigerate or freeze and use when needed.

Green tea custard add 2 teaspoons green tea syrup to mixture.

mint custard add up to 2 teaspoons peppermint/mint liquor

coffee custard add 2 teaspoons coffee syrup to mixture