LEMON SYRUP BAKED CUSTARD

SERVES 8. PREP 15 MINS (PLUS COOLING AND CHILLING). COOK 1 HR 20 MINS

INGREDIENTS

• 80ml (⅓ cup) strained fresh lemon juice

• 315g (1 ½ cups) caster sugar

• 375ml (1 ½ cups) full cream milk

• 300ml thickened cream, plus extra, whipped, to serve

• 2 tsp finely grated lemon rind

• 5 eggs

• Fresh strawberries, halved, to serve

METHOD

1 Place a folded tea towel in the base of a large roasting pan. Place a 5cm-deep, 1.5L (6 cup) baking dish on top of the tea towel in pan. 2 Combine lemon juice and 215g (1 cup) ) sugar in a saucepan. Stir over low heat for r 2 minutes or until sugar ar dissolves. Increase heat eat to medium. Bring to boil. il. Cook, without stirring, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, for 5 minutes or until light golden. Remove from heat. Set aside until the bubbles subside. Pour over base of dish. Set aside for 20 minutes to cool slightly.

3 Meanwhile, preheat oven to 160C/140C fan forced. Combine milk, cream and rind in a clean saucepan. Bring to the boil over high heat. Immediately remove from heat. Set aside for 5 minutes to infuse. Whisk together eggs and remaining 100g (½ cup) sugar in a large bowl.

4 Slowly pour milk m mixture over eggm egg mixture, whisking whiskin constantly, until combined. Transfer Tra to a large jug. ju

5 Pour custard mixture through a sieve over caramel in dish. Slowly p pour hot water into in roasting pan to reach halfway up side si of dish. Bake for fo 1 hour 10 minutes or o until set but still slightly wobbly.

Set dish aside to cool. Place in fridge overnight to set.

6 Serve the baked custard with extra cream and strawberries.