Lovely Lemon Custard With Kiwi – a delicious recipe with milk, vanilla bean, eggs, egg yolk, sugar, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 325 degrees. In a small heavy bottomed saucepan, heat the milk with the vanilla bean and seeds until barely bubbling around the edges. Set aside.
2
Whisk together the eggs, the egg yolk, the sugar and the lemon zest in a medium-sized bowl along with the pinch of salt.
3
Strain the bean and seeds out of the milk and whisk into the eggs. Pour into four small custard dishes or ramekins. Put the ramekins on a roasting pan and pour hot water into the pan about halfway up the sides.
4
Walk carefully across the kitchen with the pan, trying not to slosh the water, place in the oven and bake about 45-50 minutes. The sides should be set and the middle should be almost set.
5
Cool for a couple of hours and top with a slice of kiwi.
354
kcal
Calories
14
g
Fat
27
g
Carbs
17
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 cups milk, 1 vanilla bean, split, seeds scraped out, 3 eggs, 1 egg yolk, and more.
Yes, Lovely Lemon Custard With Kiwi 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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