Lemon custard pots
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Try this tangy cheat’s twist on crème brulee. Simply make creamy custard laced with lemon, then sprinkle with sugar and heat until caramelises.
Ingredients
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)
Instructions
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.
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