|3/4||cup whole milk|
|Grated rind of 1 lemon|
|Pinch of salt|
|1/2||teaspoon vanilla extract|
|Extra sugar (for sprinkling)|
|1||pint (2 cups) fresh blueberries|
2. In a small bowl with a wooden spoon, stir the yolks to break them up. Gradually add the sugar and salt and stir until smooth.
3. Set a strainer over a bowl. Use a small ladle to spoon 2 ladles of hot milk onto the yolk mixture. Stir the yolks well. Pour the yolk mixtureNotes:into the saucepan of milk. Return it to the heat.
4. Cook over medium heat, stirring constantly, for about 3 minutes or until the custard thickens enough to coat the back of a spoon (run your finger down the wooden spoon and the mixture should be thick enough so the custard leaves a trail). Do not let the mixture boil or it will curdle.
5. Immediately pour the custard through the strainer into the bowl. Stir in the vanilla. Sprinkle the top with sugar and set aside at room temperature to cool. Use before chilling, or cover the bowl with plastic wrap and refrigerate for several hours.
6. Divide the berries among 4 shallow bowls. Pour some custard into each bowl and serve with crisp cookies.