Lemon Custard With Caramel Brittle - cooking recipe

Ingredients

2 None eggs, separated
5 tbsp butter, softened
1 cup + 3 tbsp sugar
1 None lemon, zested and juiced
1 cup flour
1 tsp cornstarch
1 tsp baking powder
1 cup whole milk

Preparation

Preheat oven to 375\u00b0F. For the custard, beat the egg whites until stiff. In separate bowl cream the butter and 1 cup sugar. Add the lemon zest and egg yolks and beat for 1-2 mins. Sift in the flour, cornstarch and baking powder, and stir well. Add the milk and lemon juice. Fold in egg whites.
Grease 4 large, ovenproof ramekins and dust with sugar. Pour the custard into the ramekins and place in a roasting pan. Pour boiling water into the pan so that the ramekins are halfway submerged. Bake in the middle of the oven for 30 mins until tops are golden.
Meanwhile, for the caramel brittle, heat 3 tbsp sugar in a frying pan until golden. Dip a spoon into the caramelized sugar and use it to draw scribbles on a sheet of parchment paper. Allow to cool, then break into pieces. Use to decorate the custard.