Blueberry and Lemon Cream Custard

Summer has arrived!...I know that we haven't even started Spring yet, but here it feels Summer to me. 

This is a very easy dessert that usually I made it separately. I make either Lemon Cream Custard or Blueberry Lemon Custard, but now I combined them since I love the flavor and aroma of both together.

Lemon Cream Custard

300g whole milk

300g 35% cream

3 eggs

200g sugar

20g cornstarch

1 teaspoon vanilla extract

1 pinch of salt

3 strips of lemon peel (yellow part only)

3 pieces of cinnamon stick

Mix the milk (200 grams only), cream, sugar, vanilla, salt, lemon and cinnamon stick. Place it in a pot, and let it simmer for 7-10 minutes at low temperature. Turn off the heat, and take the lemon peel and cinnamon sticks out. Let it cool for 15 minutes. Mix the remaining milk with the cornstarch and eggs, and add it to the mix when the mix is  warm. Place it in the stove at medium temperature, and stir it until it thickens. Place it in glass cups. In order to have that shape, I place them tilted over an empty egg's cardboard. Place it in the fridge for 1 hour or until it is set. 

Blueberry Lemon Custard

300g whole milk

300g 35% cream

3 eggs

200g sugar

20g cornstarch

1 teaspoon vanilla extract

1 pinch of salt

Blueberry syrup

zest of1 lemon 

the juice of 1 lemon

1 cup frozen blueberries

120 grams of sugar

In a pot, place the frozen blueberries with sugar, lemon juice, and lemon zest. Simmer it for 30 minutes at low temperature. Set aside, and when it is cool, blend it in a blender. Set aside.

Mix the milk (200 grams only), cream, sugar, vanilla, salt, and blueberry syrup. Place it in a pot, and let it simmer for 7-10 minutes at low temperature. Turn off the heat. Let it cool for 15 minutes. Mix the remaining milk with the cornstarch and eggs, and add it to the mix when the mix is  warm. Place it in the stove at medium temperature, and stir it until it thickens. Fill  the glass cups that have the lemon custard. Place it in the fridge for 1-2 hours. ENJOY!