Ingredients:
160 ml whipping cream
160 ml milk
1/2 tsp vanilla extract
2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
2 whole eggs
1 egg yolks
50 gm caster sugar
hot water
Caramel：
100 gm caster sugar
50 ml water
Prepare a large baking tray
To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
Preheat oven to 160C/320F.
Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.
160 ml whipping cream
160 ml milk
1/2 tsp vanilla extract
2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
2 whole eggs
1 egg yolks
50 gm caster sugar
hot water
Caramel：
100 gm caster sugar
50 ml water
Prepare a large baking tray
To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
Preheat oven to 160C/320F.
Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.
Adapted From :christinesrecipe
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