Lemon Custard Cups
Yield: 8 servings
Lemon Custard Cups are the perfect light and lemony dessert! I like to serve them with a little dollop of freshly whipped cream and fresh raspberries.
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
adapted from Baking From My Home to Yours by Dorie Greenspan
Nutrition Information:
Serving: 1 Calories: 118kcal Carbohydrates: 14g Protein: 4g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 3g Cholesterol: 80mg Sodium: 52mg Sugar: 13g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.