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

Please support us.   Please supports us. Become a Patron!

 

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.


Suggested for you

Coconut Carrot-Ginger Soup
Cheesy Bacon Burger with Spicy Chipotle Aiolo Sauce
Dessert That's No Problem: Baked Pears with Oatmeal Crumble
Super Speedy Spicy Sweet and Sour Shrimp
Classic Mint Julep
Butternut Squash Gnocchi With Whiskey Cream Sauce
The BEST Lemon Bars
Cherry Jello Poke Cake
Bacon Wrapped Pork Tenderloin
Easy Homemade Apple Fritters
Support Us

Become a Patron!

Food Trivia

Apples float in water, because 25% of their volume is made of air.

Food Joke

I downloaded the Pinterest app and now my phone is stuck in a mason jar.

Popular Recipes
Peel ‘n Eat Beer Steamed Shrimp

Foodie Crush

Grilled Chicken with Pomegranate Seeds and Fennel Salsa

Copy Kat

Baked Apple Cinnamon Oatmeal

Serious Eats

Holiday Egg Nog

Foodista

Coconut Tres Leches Cake

Mels Kitchen Café