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Lemon Custards

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A Creamy Citrus Delight that Will Melt in Your Mouth!

Serves 6

Ingredients

  • 4 tbs finely grated lemon rind
  • 185ml freshly squeezed lemon juice
  • 135g caster sugar
  • 450ml thickened cream
  • 8 eggs, lightly whisked
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Method

  1. Preheat the oven to 160 fan forced
  2. Grease 4 medium souffle remikins lightly with Canola Spray
  3. In a Meduim but Deep bowl, beat eggs until light and fluffly
  4. Add the cream and the sugar and beat for a further 3 minutes until a creamy texture occurs
  5. Add the Lemon Rind & Juice and whisk until fully combined
  6. Set aside in the fridge to chill for 10 minutes
  7. Meanwhile, Prepare a water bath in a long, deep brownie tin
  8. Line the bottom with a wet chux to prevent the remikins from slipping
  9. Spread the remikins evenly in the tin
  10. Using luke warm water carefully pour enough water in the base of the tray to come 3/4 of the way up the sides of the remikins (Ensure there is no water in the remikins as they will not set if there is)
  11. Remove the mixture from the fridge and filter mixture through a seive
  12. Evenly divide the mixture between the 6 remikins
  13. Carefully place into the oven and bake for 20 minutes
  14. Remove when mixture has set and cool for 5 minutes
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Notes & Tips

Serve hot or cold with a dollop of cream, slice of biscotti & a sprinlke of zest

Recipe Rating

4
Preparation Time: 15M
Cooking Time: 20M

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