Lemon Custard Dessert with Cookie Crumbs

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 custard dessert 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 but you might also use crushed ginger nut biscuits or speculoos biscuits.  Or no cookie crumbs at all.

Print Recipe

Lemon Custard Dessert with Cookie Crumbs

Ingredients

• 250 ml milk
• 250 ml single cream
• 2 eggs large
• 2 egg yolks large
• 120 g caster sugar
• 1 lemon zested
• 2 tbsp lemon juice same lemon
• 4 tbsp lemon curd
• 2 tbsp cookie crumbs Optional - I used leftover graham crackers but speculoos biscuits or gingernuts would be good too

Instructions

• Preheat oven to 150c.  Place the milk and cream in a saucepan over medium heat and heat until hot but not boiling. Turn off the heat.
• 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.
• Grease 4 ramekins. Fill each ramekin with a generous tablespoon of lemon curd. Pour the mixture through a sieve/strainer into the dishes to catch any lumps. 
• 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. Pile some cookie crumbs on top as garnish - optional.