Lemon custard with cracked caramel

Recipe from: 4/24/1997 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • LEMON CUSTARD
  • 3
    egg yolks
  • 30
    ml
    sugar
  • 250
    ml
    milk
  • 1
    lemon, juice
  • 10
    ml
    gelatine
  • 30
    ml
    hot water
  • 45
    ml
    thick cream
  • CARAMEL
  • 250
    ml
    sugar
  • 125
    ml
    water
 

Method

 
Spray 4 small glass bowls with non-stick spray. Whisk the egg yolks and sugar together until light and creamy. Heat the milk to just under boiling point and add small quantities of the egg mixture while stirring continuously. Pour the mixture into a glass bowl and place the dish over a saucepan filled halfway with boiling water - the boiling water must not touch the bottom of the dish. Heat until the mixture thickens slightly and coats the back of a spoon. Stir continuously. Do not bring the mixture to the boil or it will curdle. Add the lemon juice and mix. Sprinkle gelatine over the hot water and stir until the gelatine has dissolved. Add to the egg mixture and mix. Fold in the cream and pour the custard into the prepared glass bowls. Chill until set. Spray a baking sheet with non-stick spray. Heat the sugar and water in a saucepan until the sugar has dissolved. Stir continuously. Bring to the boil and boil without stirring until the mixture turns a pale caramel colour. Pour onto the baking sheet immediately and leave to harden. Turn each of the lemon custards out onto a side plate just before serving. Break the caramel into pieces and place on top of each of the lemon custards.
 

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