Description
Baked Lemon Custard Pots offer a silky Mediterranean dessert experience with zesty citrus charm. Creamy vanilla-infused custard nestled in delicate ramekins provides elegant comfort perfect for ending dinner with a refreshing sweet note.
Ingredients
Scale
Main Ingredients:
- 4 egg yolks
- 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream)
- 2 lemon zest
Sweeteners:
- ¼ cup honey
- ¼ cup sugar
Flavor Enhancers:
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius), preparing a warm environment for the delicate custard pots.
- In a large heatproof mixing bowl, whisk together egg yolks, granulated sugar, and pure vanilla extract until the mixture becomes smooth and pale.
- Select a medium saucepan and gently warm the half-and-half cream, honey, and fresh lemon zest over low heat, stirring until the honey dissolves completely and the flavors meld together.
- Create a tempering technique by slowly adding several tablespoons of the warm cream mixture into the egg yolk blend, stirring constantly to prevent curdling and ensure a silky texture.
- Gradually pour the remaining warm cream into the egg mixture, whisking continuously to maintain a uniform consistency.
- Arrange five small 1/2-cup (120 milliliters) ramekins inside a larger baking pan, spacing them evenly to promote uniform heat distribution.
- Carefully distribute the custard mixture equally among the ramekins, filling each to approximately three-quarters full.
- Prepare a water bath by pouring hot (not boiling) water into the larger baking pan, ensuring the water reaches halfway up the sides of the ramekins.
- Carefully transfer the baking pan to the preheated oven and bake for 40-45 minutes, watching for a set center that barely trembles when gently nudged.
- Remove the ramekins from the water bath and allow them to cool on a wire rack at room temperature.
- Refrigerate the custard pots for at least two hours to achieve a chilled, firm consistency before serving.
Notes
- Customize this dessert by experimenting with different citrus zests like orange or bergamot for unique flavor profiles.
- Ramekin sizes can vary, so adjust baking time accordingly and check custard’s doneness by gently shaking the pan.
- Honey selection matters; use raw, local honey for a more complex and rich taste that elevates the entire dessert.
- Water bath technique ensures smooth, creamy texture without cracking or overcooking the delicate custard.
- Serve chilled with a light dusting of powdered sugar or fresh berries for an elegant presentation that impresses guests.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 337 kcal
- Sugar: 23 g
- Sodium: 65 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 226 mg