Baked Lemon Custards

prep 10 mins, plus infusing cook 1 hour
  • 12 bay leaves, bruised
  • 2 tablespoons finely grated lemon rind
  • 100 ml (3½ fl oz) double cream
  • 4 eggs, plus 1 egg yolk
  • 150 g (5 oz) caster sugar
  • 100 ml (3½ fl oz) lemon juice

Put the bay leaves, lemon rind and cream in a small saucepan and heat gently until it reaches boiling point. Remove immediately from the heat and set aside for 2 hours to infuse.

Whisk together the eggs, egg yolk and sugar until the mixture is pale and creamy, then whisk in the lemon juice. Strain the cream mixture through a fine sieve into the egg mixture and stir until combined. Set aside 4 bay leaves for decoration.

Pour the custard into 4 individual ramekins and place on a baking sheet. Cook in a preheated oven, 120°C (250°F), Gas Mark ½, for 50 minutes or until the custards are almost set in the middle. Leave to stand until cold, then chill until required. Allow to return to room temperature before serving, decorated with the reserved bay leaves.

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