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)
8fl oz milk
8fl oz single or pouring cream
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.