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Lemon Custard Dessert with Cookie Crumbs: Silver ramekin of golden custard covered with biscuit crumbs; served on a vintage chintz plate with small serving spoon
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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.