Baked Lemon Custard Pots
Baked Lemon Custard Pots requires about 1 hour and 5 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 265 calories. This recipe serves 5 and costs 91 cents per serving. This recipe from Cinnamon Spice and Everything Nice requires egg yolks, half & half, vanillan extract, and lemon zest. 320 people have made this recipe and would make it again. It works well as a very affordable side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so excellent. Baked Coconut Custard (pots De Crème), Coconut Custard Pots de Crème, and Baked Blueberry Custard With Lemon Syrup are very similar to this recipe.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
4 egg yolks
2 cups half & half (or 1 cup each whole milk and heavy cream)
1/4 cup honey
the zest of 2 lemons, just the yellow not the pith
1/4 cup sugar
1/2 teaspoon vanilla extract
Equipment:
sauce pan
whisk
bowl
oven
baking pan
ramekin
frying pan
Cooking instruction summary:
Preheat oven to 325 degrees F. In a large heat proof bowl whisk yolks, sugar and vanilla extract together.In a medium saucepan heat half & half, honey and lemon zest on low heat until honey melts, whisk well.Whisk a few tablespoons of half & half mixture into eggs to temper them, slowly pour the rest in, whisking the entire time.Put 5 small 1/2 cup-sized ramekins into a large baking pan making sure there is space between each one. Divide custard batter evenly between them. Put the pan in the oven and then carefully pour hot water (not boiling) in the pan until it reaches halfway up the sides of the ramekins. Bake 40-45 minutes or until custard is set in the middle. Remove from pan, cool on wire racks and chill completely before serving.
Step by step:
1. Preheat oven to 325 degrees F. In a large heat proof bowl whisk yolks, sugar and vanilla extract together.In a medium saucepan heat half & half, honey and lemon zest on low heat until honey melts, whisk well.
2. Whisk a few tablespoons of half & half mixture into eggs to temper them, slowly pour the rest in, whisking the entire time.Put 5 small 1/2 cup-sized ramekins into a large baking pan making sure there is space between each one. Divide custard batter evenly between them.
3. Put the pan in the oven and then carefully pour hot water (not boiling) in the pan until it reaches halfway up the sides of the ramekins.
4. Bake 40-45 minutes or until custard is set in the middle.
5. Remove from pan, cool on wire racks and chill completely before serving.
Nutrition Information:
covered percent of daily need
