• 4servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Sugar

  2. 1 tablespoon 15ml Fresh lemon juice

  3. 3 Eggs

  4. 1 cup 237ml Heavy cream

  5. 3/4 teaspoon 3.8ml Vanilla extract

  6. Garnish

  7. Whipped cream

  8. Chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F.

  2. In a non-reactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan.

  3. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin.

  4. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours.

  5. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint.

  6. This recipe yields 4 servings.


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