Baked egg custard with lemon strawberry topping

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Healthy options: Healthy; Gluten free

Serves: 4

Type: Kids; Cake; Family

Tools

Kitchen friendly view

Baked egg custard with lemon strawberry topping

Ingredients

2 punnets strawberries, hulled and quartered
1½ tablespoons freshly squeezed lemon juice
¼ cup unrefined sugar

2 cups (500ml) full cream milk, scalded
½ cup (100g) unrefined sugar
4 large free-range eggs, lightly beaten
4½cm-wide strips lemon zest
¼ teaspoon freshly grated nutmeg

Preparation method

To make the lemon strawberry topping, combine the strawberries, lemon juice and sugar in a bowl and toss gently. Stand 1 hour.

Preheat the oven to 150°C (130°C fan) and place four 1-cup ramekins inside a deep roasting dish lined with a tea towel.

Combine milk, sugar and eggs in a bowl and whisk until smooth. Strain custard into dishes and add lemon zest. Sprinkle with nutmeg. Add boiling water to the roasting dish, until it reaches a third of the way up the ramekins. Bake for 20-25 minutes, or until set. Remove from oven and rest for 10-20 minutes. Serve with topping.

Lemon butter

Crepes with lemon ricotta

Lemon and poppyseed friands

Lemon surprise puddings

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