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Two Fruit Cream Pots
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Ingredients
for
4
- Ingredients
- 1 ⅔ cups milk
- lemon zest (of 2 lemons)
- 3 egg yolks
- 1 egg
- ⅔ cup sugar
- 1 Tbsp Corn starch
- ½ tsp vanilla extract
- 1 cup fresh Raspberries
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 170ºC (150º fan) 325ºF, gas 3. Heat the milk and lemon zest in a small saucepan until nearly boiling then remove the pan from the heat.
2.
Whisk the egg yolk, egg, sugar, cornflour and vanilla essence in a large bowl and gradually whisk in the hot milk. Divide the mixture between four individual ramekins, arrange the raspberries on top and place the ramekins in a roasting tin.
3.
Pour boiling water into the tin so it comes about half way up the ramekins then carefully transfer the tin to the oven. Bake for 35 - 40 minutes or until the filling is set.
4.
When cool, chill the lemon creams in the fridge for at least two hours then dust the surface with icing sugar just before serving.
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