Lemon Caramel Custards
11/3 cup sugar
2 large lemons
1 cup full-cream milk
1 cup cream
3 large eggs
3 large egg yolks
Preheat the oven to 160°C. In a large, heavy saucepan, melt one cup of the sugar with the water, stirring until melted and pale golden.
Allow to boil, without stirring, until deep golden. Decant into six to eight ramekins or moulds.
Using a zester, remove the rind from the lemons. Pour boiling water over the rind, then drain and blend it with the remaining sugar, milk and cream.
Pour into a saucepan and, stirring, bring to a boil. Remove from heat.
Beat the eggs and yolks, then slowly beat in the warm rind mixture and then the strained juice of the lemons. Pour into the ramekins or moulds covering the caramelised sugar.
Place the ramekins in a large, deep roasting tray and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake for 40 minutes or until just set. Cover and chill overnight.
Recipe Phillippa Cheifitz
This recipe originally appeared in our 2014 Food Issue