Name: Old cape crusty custard
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 500.00 ml cream; 250.00 ml milk full cream; 150.00 ml lemon large, grated zest; 6.00 eggs large, yolk only; 80.00 ml castor sugar; 5.00 ml vanilla essence; 60.00 ml van der hum liqueur; 35.00 ml caster sugar to dredge

Recipe Disclaimer

Tap for method

Ingredients (8)

500.00 ml	cream
250.00 ml	milk — full cream
150.00 ml	lemon — large, grated zest
6.00	eggs — large, yolk only
80.00 ml	castor sugar
5.00 ml	vanilla — essence
60.00 ml	van der hum liqueur
35.00 ml	caster sugar — to dredge

Tap for ingredients

Method:

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.