A quick and easy pudding today. I have been lolling on the sofa watching Julie & Julia on dvd after a cupcake decorating marathon for the final Cake A Difference cupcakes. After all my hard work I am on target to have raised over £200 for Bliss and will do a dedicated post about this soon.
This is my third Donna Hay custard variation (see previous versions, classic baked egg custard and divine chocolate puddings), a handy recipe to use up those excess egg yolks from various macaron adventures.
The Graham Cracker crumbs are left over from January’s Daring Bakers’ challenge, Nanaimo Bars.
Lemon Custard with Graham Cracker Crumbs (adapted from Donna Hay’s Modern Classics Volume 2)
Ingredients:
8fl oz milk
8fl oz single or pouring cream
2 eggs
2 egg yolks
1/2 cup caster sugar
zest of 1 lemon
2 tbsp lemon juice
some lemon curd
Makes 3-4 ramekins worth, depending how greedy you are.
1. Preheat oven to 150c. Place the milk and cream in a saucepan over medium heat and heat until hot but not boiling.
2. Place eggs, egg yolks, sugar, zest and lemon juice in bowl. Whisk until well combined. Slowly pour over the hot milk mixture, whisking well to combine.
3. Grease 4 6fl oz ovenproof dishes (I used little pudding basins). Fill each dish with a generous tablespoon of lemon curd. Pour the mixture through a strainer into the dishes. Place in a deep baking tray and pour enough hot water to come halfway up the sides of the dishes. Bake for 35 minutes or until just set. Serve warm or cold.
For the graham cracker recipe see here.
Jessica @ How Sweet says
March 11, 2010 at 1:08 amI have some weird obsession with graham cracker crumbs – they are seriously one of my favorite things to use in desserts and put in treats. This looks so yummy.
tspegar says
March 11, 2010 at 1:13 amI love lemon and I love graham crackers so in short, I am making this soon. Love the dishes!
Stephanie Savors the Moment says
March 11, 2010 at 4:31 amJulie & Julia AND cupcakes ***sigh*** I like how you roll! That custard looks positively delicious & love the pretty teacup and tablecloth as well:)
Stephanie
Food Urchin says
March 11, 2010 at 9:19 amI REALLY like the look of this pud Sarah, if you get my drift *nudge nudge*
Bethany (Dirty Kitchen Secrets) says
March 11, 2010 at 9:34 amLove the top pic-very nice! I've been on a serious lemon kick recently and I've finally found something to satiate the cravings!
Heavenly Housewife says
March 11, 2010 at 10:02 amDelicious. I love Donna Hay's recipes, they come out really good.
*kisses* HH
MaryMoh says
March 11, 2010 at 10:44 amOoooh….love this! Looks so irresistibly good. Anything lemony is my favourite. I would love to try.
Mamatkamal says
March 11, 2010 at 3:10 pmLovely and with lemon must taste so delicious!
My Carolina Kitchen says
March 11, 2010 at 7:33 pmI love Donna Hay and just discovered her. Too bad her magazine subscription is over a hundred dollars delivered to the states. Sometimes I splurge on a copy at Fresh Market. Your lemon custard sounds divine.
Sam
Lorraine @ Not Quite Nigella says
March 11, 2010 at 8:50 pmHaha! As soon as I saw tht title I got excited as I have a whole lot of graham cracker crumbs! Gotta love DH recipes! I currently have about a dozen whites that need using up. It's always on or the other with me! 😛
Kitchen Butterfly says
March 11, 2010 at 11:49 pmI would love this……hmmmm. Like the half eaten ramekin….
Sook says
March 12, 2010 at 1:14 amMmmmm I want that for dinner. 🙂
Deeba PAB says
March 12, 2010 at 2:02 amSlurpy goodness. I'm with you. Always need a destination for yolks after failing to find feet time and again. Love love love Donna Hay recipes, and this is no exception. Simple and classic. Love the crusty top too..
I love being a DB as well. So many interesting things left over after a challenge. You put them to great use Sarah!
Sari says
March 12, 2010 at 3:39 amMmm, Yummy! I haven't had any custard in a while and this one looks delicious. I like the lemon flavour.
Dinners and Dreams says
March 14, 2010 at 9:01 pmYummy. Could I try a seving or two?
Nisrine