Lemon is the taste of spring and summer – it makes the perfect accompaniment to our organic eggs in this fragrant, light yet rich dessert, inspired by a classic French recipe.
Prep time 10 minutes | Cook time 1 hour and 5 minutes | Serves 6
200g golden caster sugar
250ml organic whole milk
250ml organic double cream, plus extra for serving
1 large lemon, zested and juiced
2 Stonegate Estate Organic eggs
2 Stonegate Estate Organic egg yolks
To make the caramel, place a large, heavy-based pan over a low heat. Add 150g of the caster sugar and allow it to melt gradually. Try not to stir it too much, as it can begin to crystallise – the occasional shake and swirl will help things along. As soon as it’s melted evenly and looking golden, remove it from the heat. Pour the caramel into a heatproof dish, roughly 25cm across and 5cm deep, or into 6 individual ramekins, then leave to set.
Pre-heat the oven to 150°C/130°C (fan) and begin making the custard. Place the milk and cream in a large pan, along with the finely grated lemon zest. Pop the pan over a medium heat and as soon as it begins to simmer, remove it and allow the creamy lemon mixture to infuse for 10 minutes, before stirring in the lemon juice.
Crack the whole eggs into a large bowl, then add the yolks and remaining sugar. Gradually pour the warm milk mixture into the eggs and sugar, using a fork to beat together as you go. Then, pour it over the caramel. Place the dish or ramekins into a roasting tray. Pour boiling water into the tray until it comes halfway up the sides of the dish or ramekins. Pop into the oven and bake for 45 minutes for one large dish, or 18-20 minutes for ramekins, until the custard is just set, with a slight wobble. Remove from the oven, cool, then refrigerate. 30 minutes before serving, take the crème caramel out of the fridge and when ready to serve, run a sharp knife around the rim to release the edge of the custard.
Place a large plate over the top, or individual plates over each ramekin, then carefully invert so that the pudding pops out onto the plate. Serve with cream and, if they’re in season, cooked plums.
