Baked Lemon Custard

Name: Baked Lemon Custard
Ingredients: 2 None lemons, zested and juiced; 1/4 cup light brown sugar; 1 1/2 cups heavy cream, plus extra for serving; 4 medium egg yolks; 1 level tsp cornstarch

5 ingredients

2 steps

Ingredients

2 None lemons, zested and juiced
1/4 cup light brown sugar
1 1/2 cups heavy cream, plus extra for serving
4 medium egg yolks
1 level tsp cornstarch

Directions

1

Mix the zest and 1/2 cup lemon juice in a small pan with 1/3 of the sugar. Bring to a boil and simmer for about 10 mins to make a syrup, then set aside. Warm the cream in a double boiler or a large bowl set over a pan of simmering water. Beat the egg yolks with the remaining sugar and the cornstarch to form a smooth paste. Stir into the hot (not boiling) cream and continue stirring until the mixture thickens to a custard. Mix in the lemon syrup.
2

Preheat the oven to 350°F. Divide the custard into 4 ramekins or small ovenproof dishes. Put the dishes in a roasting pan and pour boiling water into the pan so that it comes halfway up the sides of the custard dishes. Bake for 20-30 mins. Take out of the oven. Cool for a few mins in the roasting pan, then take out to cool. Chill overnight in the fridge. Top with a dollop of whipped cream to serve.