Old cape crusty custard

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 8
Servings 8
Time 15

Ingredients

  • 500
    ml
    cream
  • 250
    ml
    full-cream milk
  • 150
    ml
    grated zest of ½ lemon
  • 6
    large egg yolks
  • 80
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • 60
    ml
    van der hum liqueur
  • 35
    ml
    castor sugar, for glazing
 

Method

40
 
Oven temperature:160°C.
1. Heat the cream, milk and lemon zest in a medium saucepan to just below boiling point.

2. Whisk the egg yolks and castor sugar.
Stir in the hot cream mixture.
Return to the pan and cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove from the heat and stir in the vanilla essence and the liqueur.

3. Strain the custard into a jug, then pour into ovenproof bowls or teacups, and bake in a bain-marie for approximately 30 minutes or until set.
Remove from the water and refrigerate.

4. Sprinkle a layer of castor sugar onto the surface of each portion and glaze with a blowtorch or under a hot grill until crisp, crusty and caramelised.

 

Read more on: dairy  |  slow cook
 

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