Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
- 12 bay leaves, bruised
- 2tablespoons lemon, finely grated rind
- 1/3 cup double cream
- 5 eggs, 1 egg yolk separated
- 150grams caster sugar
- 1/3 cup lemon juice
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
8.0grams
Fat
15.2grams
Carbs
42.2grams
Sugars
39.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Pour the custard into 4 individual ramekins and place on a baking sheet. Cook in a preheated oven, 120°C , 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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