Lemon Custard Pots

1. 1

   Combine the lemon zest, 1/2 cup of lemon juice, and 2 tbsp of sugar in a small saucepan and heat gently until the sugar has dissolved. Turn up the heat and boil for a few minutes until the mixture goes syrupy, then set it aside.

2. 2

   Preheat the oven to 325u00b0F. Heat the cream until it's almost boiling. Mix the the egg yolks with the remaining sugar and the corn starch in a mixing bowl and beat them together until they're combined. Gradually pour in the hot cream, whisking all the time. Return the cream mixture to the saucepan and cook it over a low heat, stirring it with a spatula or wooden spoon until the mixture thickens just enough to coat the back of the spoon. Do not allow the mixture to boil. Remove it from the heat and stir in the lemon syrup.

3. 3

   Pour the mixture into 4 ramekin dishes and place in a roasting pan. Pour boiling water into the pan so that it comes about half way up the ramekins and bake them for 20-30 mins or until just set (the mixture should wobble slightly when you nudge the dishes). Remove them from the water bath and chill them overnight.

4. 4

   Serve the pots with a dollop of cream and a slice of candied lemon peel.

No additional tips available.