Lemon Custard With Caramel Brittle – a delicious recipe with eggs, butter, +, lemon, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. For the custard, beat the egg whites until stiff. In separate bowl cream the butter and 1 cup sugar. Add the lemon zest and egg yolks and beat for 1-2 mins. Sift in the flour, cornstarch and baking powder, and stir well. Add the milk and lemon juice. Fold in egg whites.
2
Grease 4 large, ovenproof ramekins and dust with sugar. Pour the custard into the ramekins and place in a roasting pan. Pour boiling water into the pan so that the ramekins are halfway submerged. Bake in the middle of the oven for 30 mins until tops are golden.
3
Meanwhile, for the caramel brittle, heat 3 tbsp sugar in a frying pan until golden. Dip a spoon into the caramelized sugar and use it to draw scribbles on a sheet of parchment paper. Allow to cool, then break into pieces. Use to decorate the custard.
550
kcal
Calories
21
g
Fat
81
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None eggs, separated, 5 tbsp butter, softened, 1 cup + 3 tbsp sugar, 1 None lemon, zested and juiced, and more.
Yes, Lemon Custard With Caramel Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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