LEMON SYRUP BAKED CUSTARD

PREP 8 HRS 15 MINS. COOK 1 HR 20 MINS. SUPER EASY

INGREDIENTS

● 80ml (1/3 cup) fresh lemon juice, strained

● 315g (1½ cups) raw caster sugar

● 375ml (1½ cups) milk

● 300ml thickened cream

● 2 tsp finely grated lemon rind, plus extra, to sprinkle

● 5 eggs

● Whipped cream, to serve (optional)

● Fresh strawberries, to serve (optional)

METHOD

1 Lay a folded tea towel over the base of a roasting pan and place a 5cm-deep, 1.5L (6 cup) baking dish in pan.

2 Combine the lemon juice and 215g (1 cup) sugar in a saucepan. Cook, stirring, over low heat for 2 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until light golden. Use a wet pastry brush to brush down the side of the pan occasionally. Remove from heat and set aside until the bubbles subside. Pour over the base of the baking dish. Set aside for 15-20 minutes to cool.

3 Meanwhile, combine the milk, cream and lemon rind in a separate saucepan. Bring to the boil over high heat then immediately remove from the heat. Set aside for 5 minutes to infuse. Whisk the eggs and remaining 100g (½ cup) sugar in a large bowl until combined. Pour the warm milk mixture over the egg mixture, gently whisking constantly. Transfer to a large jug.

4 Preheat oven to 160C/140C fan forced. Gently pour the custard mixture through a fine sieve over the syrup into the dish. Pour enough hot water into the roasting pan to reach halfway up the sides of the dish. Bake for 1 hour and 10 minutes or until set but still slightly wobbly. Set aside to cool completely. Place in the fridge overnight to set.

5 Serve with a dollop of cream and strawberries, if using.