Lemon and almond custard

Yield: 1 servings

Measure Ingredient
5 ounces Caster sugar
½ pint Milk
4 Egg yolks
1 Lemon; grated , rind of
1½ ounce Almonds
1 Pinches salt

1. Pre-heat oven to 180øC/350øF/Gas Mark 4.

2. Heat 2oz / 50g of the sugar gently in a heavy-based saucepan until it melts and turns golden brown.

3. Pour the caramelised sugar into a warmed 1 pint / 550ml mould, making sure that it coats the bottom.

4. Boil the milk, then remove from heat and allow to cool.

5. Beat the remaining sugar with the egg yolks until thick and creamy.

Gradually add the milk, lemon rind, almonds and salt. Mix well.

6. Pour the mixture into the mould. Place mould in a large ovenproof dish and pour in enough hot water to reach half way up the sides of the mould.

Bake for 1 hour or until set.

7. Cool, then refrigerate. To turn out run a knife around the mould and turn upside down onto a serving dish.

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