Desserts Recipes - Baked Lemon and Bay Custards Recipe

Ingredients

Serves 8

• bay leaves, bruised

• 2 tablespoons pared lemon rind

• 150 ml/1/4 pint double cream

• 4 eggs, plus 1 egg yolk

• 150 g/5 oz caster sugar

• 100 ml/3 1/2 fl oz lemon juice

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Method:

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

2. Whisk together the eggs, egg yolk and sugar until the mixture is pale and creamy and then whisk in the lemon juice.

3. Strain the cream mixture through a fine sieve into the egg mixture and stir until combined. Pour the custard into 8 individual ramekin dishes and place on a baking sheet.

4. Bake in a preheated oven, 120°C (250°F), Gas Mark 1/2, for 50 minutes or until the custards are almost set in the middle. Leave until cold and chill until required. Return to room temperature before serving.

Note: This recipe is a variation of the old classic lemon tart. Here, the lemon custard is infused with bay leaves, giving it a heady scent. The custard is baked in a very low oven; if the oven is too hot the custard will curdle. Check after 40 minutes - the centers should be almost set but still move a little - they will firm up as they cool.