I’m kinda (ok…more like, officially!) obsessed with custards. Getting that kitchen torch for Christmas launched me straight to the enchanted land of crème brûlée, which only incited me to experiment further. From there, caramel custard was born in fun squat mason jars that showed off a pretty layer of absolutely exquisite salted caramel sauce. And now…these lovely Mini Lemon Custard Cups.
I had been wishing for a set of smaller custard cups for some time, and then a couple weeks ago I happened upon a sale I couldn’t refuse. The cups I bought are a 4.5 ounce size, and just perfect for smaller portions. I can’t wait to come up with more ways, both sweet and savory, to use them!
These lemon custards are a few small bites of heaven, just the perfect way to end a meal on a sweet note without overdoing it. The lemon flavor is delicate, almost soothing, and on an entirely different level than my favorite pizzazzy lemon bars. The small custard size makes them great for a dessert buffet, providing an extra special treat for a spring brunch celebrating a bride-to-be, a new baby, or the much deserving mom. Yes, Mother’s Day is just a few days away. Wouldn’t Mom love to sink her spoon into one of these little beauties?!
Lemon Custard Cups
Ingredients
- 2¼ cups whole milk
- 1 tablespoon freshly grated lemon zest (you'll need about 2 large lemons), without any white pith
- ⅛ teaspoon pure lemon oil or pure lemon extract, or as much as needed to achieve a delicate lemon flavor – lemon oil will have a more concentrated flavor than an extract
- 4 large eggs
- ½ cup granulated sugar
Instructions
- Add milk and lemon zest to a saucepan over medium heat and bring just to a boil. Remove saucepan from heat, and place a cover over the top. Set a timer for 30 minutes, to let milk take on some lemon flavor.
- While you're waiting, do some prep work. Place oven rack right below the center position in the oven. Preheat oven to 325°F. Line the bottom of a tall-sided roasting pan with a double thickness of paper towels and place eight 4-ounce custard cups in the pan. Line a strainer with cheesecloth and set it over a heatproof bowl with a spout. Fill a teakettle with water and put it on to boil. When the water boils, turn the heat down to keep it warm.
- When the 30-minute timer goes off, pour the steaming milk mixture through the strainer lined with cheesecloth, into the heatproof bowl. Press on the lemon zest with a spatula, to release as much lemon flavor from the zest as possible. Discard cheesecloth with lemon zest. Stir lemon oil into lemon-infused milk. Taste test the milk and add more lemon oil if needed, as different oils and extracts will have varying amounts of lemon flavor. The goal is to have only a delicate lemon flavor.
- In a 1-quart heatproof measuring cup or bowl with a spout, whisk eggs and sugar until well blended. Still whisking, very slowly drizzle in about ¼ cup of the steaming milk, little by little, to temper (warm) the eggs – so they don’t curdle. Whisking continuously, very slowly pour in the remaining steaming milk.
- With a large spoon, skim off any foam from the top of the custard mixture. Then divide the custard mixture amongst the prepared cups. Place the roasting pan in the oven and then pour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups.
- Bake the custards for 45-55 minutes, or until they jiggle only in the center when you tap the cups lightly. Bake time will depend on actual size and shape of cups. Take care to not overbake, as this can create a thickened skin over the top of the custards. Custard will firm up as it cools.
- Transfer the custards to a rack and cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
- Take custards out of the refrigerator about 15 minutes prior to serving. Serve with small dollops of sweetened whipped cream and fresh berries.
Notes
Nutrition Information:
I made this for dinner tonight, it came together so quick and everyone loved it! Including Mr. Picky 4 year old that won’t eat anything besides hash browns and chicken nuggets. Thanks for a great recipe!
Those custard cups look amazing. What a perfect spring or summer dessert!
What a great spring or summer dessert. These look delish!
Me too, girl! Don’t really love eggs, but crazy about custard!! This looks amazing. :)
Thank you so much, Sommer – have a great weekend! :)
These look amazing! I’m a lemon freak, so these are right up my alley :)
Awesome! Can you use lemon juice instead of extract?
I would stick to the pure extract or oil, Emy.
I love citrusy desserts and your cups look amazing Brenda! Happy Mother’s day!
you had me at lemon!
Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/12-tempting-desserts/
Have a beautiful Mother’s Day Weekend Brenda!
Mouthwatering perfection! Perfect Summer dessert. Thanks so much for linking up!
Thanks for sharing this awesome recipe of this mini lemon custard cups with us. I want to try this recipe at my kitchen and have it with good taste.
What a beautiful creation along with all the others. You’re on a roll if I do say so myself. Each one of the desserts posted below and this are simply stunning and picture perfect. Now to decide which one to tackle first. Which has been your favorite
Thank you so much, Vicki – have a great weekend!! :)
Can’t go wrong with a Dorie Greenspan recipe! This lemon custard sounds dreamy.
Okay I really need to get a kitchen torch.
(This one doesn’t need a torch!)
I’m usually not into citrusy foods, but for some reason, this spring, I’m in love with citrus!
These look great, and cute to boot :)
I’ve been on a serious citrus kick since January and these look amazing!
Lemon desserts are some of my favorites and the custard sounds dreamy, Brenda. These are gorgeous!
These look absolutely lovely. Awesome idea!