Lemon custard pots
Try this tangy cheat’s twist on crème brulee. Simply make creamy custard laced with lemon, then sprinkle with sugar and heat until caramelises.
¼ cup(s), (30g)
2½ cup(s), (625ml)
Fresh lemon rind
2 tsp, finely grated
4 individual, (4x5g pieces)
1 cup(s), (120g)
- 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.
- Pour custard into four ¾-cup (185ml) capacity ramekins. Set aside for 10 minutes to cool slightly.
- 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.