Baked Lemon and Bay Custards Recipe
Ingredients
| 12 bay leaves, bruised | ||
| 2 long strips lemon rind | ||
| 150 ml / 1/4 pint double cream | ||
| Eggs | 4 standard | |
| Egg yolk | 1 | |
| 150 g / 5 oz caster sugar | ||
| 100 ml / 3 1/2 fl oz lemon juice | ||
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.
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.
Chef
