Lemon Custard With Caramel Brittle

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.