Baked Lemon Custards
- Kid-friendly
- Gluten free
- Peanut free
- Low calorie
These milk-based custards are loosely set because of the reduced number of eggs, so they can't be unmoulded onto a plate like traditional baked custards. They are most lovely served in their custard cups and topped with fresh or thawed frozen berries and a curl of lemon rind.
Ingredients
- 1-1/2 cups (375 mL) milk
- 2 tsp (10 mL) finely grated lemon rind
- 3 egg yolks
- 1 egg
- 1/3 cup (75 mL) granulated sugar
- 4 tsp (20 mL) cornstarch
- 1-1/2 tsp (7 mL) vanilla
Preparation
In small saucepan, heat milk and lemon rind over medium heat, stirring occasionally, until steaming hot but not boiling.
In large bowl, whisk together egg yolks, egg, sugar, cornstarch and vanilla. Slowly whisk in hot milk; strain mixture through fine sieve. Divide evenly among four 6-oz (175 mL) custard cups.
Place folded tea towel in 8-inch (2 L) square metal cake pan and place custard cups on top; pour enough boiling water into pan to come 1 inch (2.5 cm) up sides of cups. Bake in 325°F (160°C) oven until custards are set but still jiggly, about 40 minutes. Remove cups from pan and let cool for 10 minutes. Cover loosely and refrigerate until cold, about 4 hours.
(Make-ahead: Refrigerate for up to 2 days.)
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