Lemon-Buttermilk Custards with Candied Lemon recipe

Serves 8

Working time: about 20 minutes

Total time: about

2 hours and 40 minutes (includes chilling)

Nutritional information

Calories 185 

Protein 5g

Cholesterol 70 mg

Total fat 2g 

Saturated fat 1g

Sodium 115mg

Ingredients

2 eggs

200 g caster sugar

45 g plain flour

2 tsp pure lemon extract

1/2 litre buttermilk

3 lemons, thinly sliced, for garnish

60 g raspberries for garnish

Method

Preheat the oven to 150°C (300°F or Mark 2).

To prepare the custard, first whisk the eggs in a bowl, then whisk in 135 g (44 oz) of the sugar and the flour, when the custard is smooth, stir in the lemon extract and buttermilk. Pour the custard into eight 12.5 cl (4 fl oz) ramekins and set them on a baking sheet. Bake the custards until they are puffed up and set, and a knife inserted at the edge comes out clean - 15 to 20 minutes. Let the custards cool slightly, then refrigerate them until they are well chilled - about 2 hours

To make the candied lemon slices, lightly oil a baking sheet and set it aside. Combine the remaining sugar with 4 tablespoons of water in a small, heavy-bottomed saucepan. Bring the mixture to the boil, then reduce the heat to low and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear - abou 14 minutes. Add the lemon slices to the pat immediately turn the slices over, coating them well, and cook them for about 30 seconds Transfer the slices to the oiled baking sheet

To serve, run a small knife round the inside of each ramekin and invert the custards on serving plates. Garnish each plate with a few candied lemon slices and a sprinkle of fresh raspberries.