Upside Down Lemon Custard Cups
Delight your taste buds with these irresistibly silky Upside Down Lemon Custard Cups, a citrusy twist on a classic dessert that's as elegant as it is easy to make. Featuring a rich, velvety custard infused with zesty lemon juice, fragrant lemon zest, and a hint of vanilla, this recipe is balanced with a luscious caramel base made from brown sugar and butter. The highlight? As you invert these ramekins, you'll unveil a glossy caramel layer that drapes beautifully over the golden custard. Baked in a gentle water bath to achieve their creamy texture and then chilled to perfection, these custard cups are the ultimate make-ahead dessert for dinner parties or indulgent evenings. Garnish with a sprinkle of fresh zest or a dollop of whipped cream for a show-stopping presentation! Perfect for fans of lemon desserts and custard lovers alike, this recipe is your next favorite treat.
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Recipe Information
Ingredients
- 4 large Egg yolks
- 100 grams Granulated sugar
- 120 ml Lemon juice
- 1 tablespoon Lemon zest
- 240 ml Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (unsalted)
- 60 grams Brown sugar
Instructions
Preheat your oven to 160°C (320°F). Prepare 4 ramekins and a large baking dish for a water bath.
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
Gradually add the lemon juice, lemon zest, heavy cream, and vanilla extract to the egg mixture, whisking constantly until smooth.
In a small saucepan, melt the butter over low heat and stir in the brown sugar until dissolved. Immediately divide this caramel mixture evenly into the bottoms of the prepared ramekins.
Carefully pour the lemon custard mixture over the caramel layer in each ramekin.
Place the ramekins in the baking dish. Pour hot water into the dish to reach halfway up the sides of the ramekins.
Bake the custard cups in the preheated oven for 35-40 minutes, or until the custard is set but still slightly wobbly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate the custards for at least 2 hours, or until fully chilled.
To serve, run a knife around the edge of each ramekin to loosen the custard. Place a serving plate over the ramekin and invert to release the custard with the caramel layer on top.
Garnish with fresh lemon zest or a dollop of whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 161.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 302 mg | 6% | |
*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.
