Lemon syrup baked custard
Indulge in the delightful Lemon Syrup Baked Custard, a creamy dessert featuring a perfect balance of tangy lemon juice, sweet sugar, and rich dairy. This delectable treat combines silky milk, luxurious heavy whipping cream, and fresh eggs to create a velvety custard with a bright lemon syrup topping. Easy to make and utterly satisfying, it's a must-try dessert that promises to impress!
- 06 Apr 2024
- Cook time 80 min
- Prep time 495 min
- 8 Servings
- 5 Ingredients
{'title': 'Lemon Syrup Baked Custard', 'description': 'Experience the delightful blend of tangy lemon and rich custard in this Lemon Syrup Baked Custard. This elegant dessert is perfect for any occasion, providing a refreshing twist to the classic baked custard.'}
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- Position a rack in the middle of the oven.
- In a small saucepan, combine the lemon juice and 1/2 cup (100g) of the sugar.
- Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the remaining 1 cup (200g) sugar and the eggs until well combined and slightly thickened.
- Add the milk and heavy whipping cream to the bowl, and whisk until the mixture is smooth and fully combined.
- Gradually pour in the cooled lemon syrup while continuing to whisk, ensuring it is fully incorporated.
- For an extra smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any egg solids or lemon pulp.
- Pour the custard mixture into a 1.5-quart (about 1.4 liters) baking dish or individual ramekins, distributing evenly if using multiple.
- Place the baking dish or ramekins into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish(es). This water bath will help the custard cook evenly and prevent cracking.
- Carefully place the roasting pan in the preheated oven.
- Bake for approximately 45-55 minutes, or until the custard is set around the edges but still slightly wobbly in the center. The custard should not brown, so if it starts to, cover it loosely with aluminum foil.
- Once done baking, remove the custard-filled baking dish(es) from the water bath and allow them to cool to room temperature on a wire rack.
- After cooling, cover with plastic wrap and refrigerate for at least 2 hours or until fully chilled. This will allow the custard to fully set and develop its flavors.
- Serve your lemon syrup baked custard chilled, garnishing with a dollop of whipped cream, a sprinkle of lemon zest, or a few fresh berries if desired.
Tips:
- Use fresh lemon juice for the best flavor. Bottled lemon juice may not provide the same fresh and tangy taste.
- Incorporate the sugar gradually when mixing with liquids to ensure it dissolves properly, avoiding a granular texture.
- For a more uniform texture, strain the custard mixture through a fine mesh sieve before baking to remove any egg solids.
- To prevent a rubbery texture, avoid overcooking the custard. It should be just set with a slight jiggle in the center when removed from the oven.
- Allow the baked custard to cool completely before refrigerating. This helps to set the custard and enhance its flavors.
{'summary': 'This Lemon Syrup Baked Custard is a delightful blend of creamy and tangy flavors, making it an outstanding dessert for any meal. Following these tips will ensure you create a smooth and delicious custard that is sure to impress. Enjoy this delicious dessert chilled or at room temperature for the best experience.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 310kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.02g | 0% |
| Sugar 40g | 41% |
| Fat | |
| Fat 14g | 17% |
| Saturated 8g | 26% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 120mg | 21% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.08mg | 0% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 3.37mg | 4% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 1.06ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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