Rich & Creamy Baked Lemon Custard
I thought I would give all of you a break today from the now constant inundation of pumpkin this, salted caramel apple that, maple whatever and bring you something rich and decadent, yet bright and refreshing and anything but heavy. Lemon goes with any season and custard still has a bit of a cold weather feel to it, so this works in all worlds. Plus, it’s so darn good!
I remember when my brother, sister and I were kids, we used to make homemade custard. or at least we thought we were making homemade custard. I’m not quite sure what it really was. Steve was the first to try, I believe. And to his youthful credit, it was….edible. If nothing else, it was sweet and as I’ve mentioned before, that was about all that mattered to us as kids. If it had sugar, we ate it. I shudder when I recall us eating *gags a bit* peanut butter sandwiches in which one of the bread slices was heavily coated with sugar when there was no jelly in the house.
But the custard…ahh yes, the custard. Overly eggy with strands of scrambled like eggs throughout, usually somewhat weepy and curdled from overcooking and with no real flavor but eggs and sugar. But we ate it.
To this day though, I absolutely love custard of any type. Vanilla flan style, chocolate, citrus like this one; you name it, if it has cream in it, I’ll eat it 😀
This one is incredibly easy and fairly quick as baked desserts go. You can also eat it while still warm if you want. I personally prefer custard chilled because I love the texture it gets when cold, but the choice is yours. This is rich, creamy and bright with the fresh taste of lemon; a perfect dessert when you want something easy and non chocolate.
You know the drill… 🙂
Have I mentioned today how much I lurves all of you for coming to my little corner of the world? <3
Rich And Creamy Baked Lemon Custard
- 2 cup heavy cream
- 3 large eggs
- 4 egg yolks (save those whites and make some meringue cookies or something!)
- 1/8 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup lemon juice
- 1 1/2 tablespoons lemon zest
- Preheat the oven to 300 degrees. Very lightly butter 5 8 ounce ramekins and place them inside a deep baking pan. Start a pot or kettle of water to boiling
- Warm the cream in the microwave just until warm to the touch, not hot, about 1 minute.
- Using a mixer on medium speed (you can also just whisk this, but it takes longer), beat together the eggs, egg yolks, sugar, salt and vanilla until it is thick and pale colored, about 3 to 5 minutes.
- Whisk or beat (low speed) the cream into the egg mixture, beating constantly. Add in the lemon juice and lemon zest and beat well.
- Divide the mixture between the prepared ramekins. Set the pan on the middle rack of the oven and carefully pour the boiling water into the pan holding the ramekins, making sure not to let it splash into the ramekins. Carefully push the pan in and bake the custard at 300 for about 30 minutes. You want it mostly set but the center third of them should still be a tiny bit jiggly looking. It will set more as it cools.
- Serve warm (just above room temp) or chill.
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