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Baked Lemon And Bay Custards

21st.Century.Chef's picture
Ingredients
  Bay leaves 12 , bruised
  Lemon rind 2 (Long Strips)
  Double cream 1⁄4 Pint (150 Milliliter)
  Eggs 4
  Egg yolk 1
  Caster sugar 5 Ounce (150 Gram)
  Lemon juice 3 1⁄2 Fluid Ounce (100 Milliliter)
Directions

GETTING READY
1) Preheat the oven to 120°C / 250°F / Gas Mark 1/2.

MAKING
2) In a small saucepan, gently heat the lemon rind, bay leaves until it boiling point. Turn off the heat and leave for about 2 hours.
3) Whisk the egg yolk , sugar and eggs together until creamy pale, then whisk in the lemon juice. Strain the cream mixture into a bowl and blend well.
4) In 8 individual ramekin dishes, pour the custard and place over a baking sheet.
5) Bake in the preheated oven for 50 minutes or until firm. Cool and refrigerate until needed.

SERVING
6) Serve the custard at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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