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Photo of Lemon custard pots by WW

Lemon custard pots

Total Time
20 min
10 min
10 min
Try this tangy cheat’s twist on crème brulee. Simply make creamy custard laced with lemon, then sprinkle with sugar and heat until caramelises.


Custard powder

¼ cup(s), (30g)

Caster sugar

2½ tbs

Skim milk

2½ cup(s), (625ml)

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Almond bread

4 individual, (4x5g pieces)

Fresh raspberries

1 cup(s), (120g)


  1. Combine custard powder and 2 tablespoons sugar in a medium saucepan. Gradually whisk in milk and 2 teaspoons rind. Cook over medium-high heat, stirring constantly, for 5 minutes or until custard boils and thickens. Remove from heat. Stir in 2 tablespoons of juice.
  2. Pour custard into four ¾-cup (185ml) capacity ramekins. Set aside for 10 minutes to cool slightly.
  3. Sprinkle remaining sugar evenly over each custard. Using a kitchen blowtorch, carefully caramelise the surface of each custard (see tip). Serve immediately with almond bread and raspberries.


TIP: If you don’t have a blowtorch, preheat grill on high. Grill custard pots for 1–2 minutes or until sugar has caramelised.You can use a lime instead of a lemon. VARIATION: Swap lemon for lime or add 1 tsp vanilla extract in Step 2 with juice.