Lemon Cup Custard
Delight your taste buds with the bright and creamy flavors of Lemon Cup Custard, a timeless dessert that's as elegant as it is easy to prepare. This silky-smooth custard is infused with fresh lemon zest and juice, perfectly balancing its creamy richness with a zesty citrus kick. Made with pantry staples like whole milk, eggs, sugar, and a splash of vanilla extract, this recipe comes together with minimal effort and bakes beautifully in individual ramekins using a gentle water bath for the ultimate velvety texture. Ideal for a dinner party or a cozy night in, this light and refreshing treat can be served warm, at room temperature, or chilled, topped with a dollop of whipped cream for an extra indulgent touch. Perfect for lemon dessert lovers, this Lemon Cup Custard is a must-try for anyone looking for a classic yet subtly sophisticated dessert option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 4 pieces Large eggs
- 1 tablespoon Fresh lemon zest
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 cups Hot water
Instructions
Preheat your oven to 325°F (160°C). Place a large baking dish inside the oven to create a water bath.
In a medium saucepan over medium heat, warm the milk until it is just about to simmer. Do not let it boil, and then remove from heat.
In a mixing bowl, whisk together the eggs, sugar, and salt until smooth and pale yellow.
Slowly add the warmed milk to the egg mixture, a little at a time, whisking continuously to prevent the eggs from scrambling.
Stir in the lemon zest, lemon juice, and vanilla extract until everything is fully combined.
Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove the zest and ensure a smooth texture.
Divide the custard evenly among six small ramekins or custard cups.
Place the ramekins in the preheated baking dish and carefully pour the hot water into the dish, making sure the water comes halfway up the sides of the ramekins.
Bake for 40-45 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Carefully remove the ramekins from the water bath and let them cool to room temperature. You can also chill them in the refrigerator for a cool dessert option.
Serve the custards plain or with a dollop of whipped cream for an extra special touch.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 125.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 828 mg | 64% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
