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Lemon-vanilla custard with caramel sauce

It’s all about the toppings in this dessert
4
2H 10M
15M
2H 25M

Meringues, almonds and raspberries add crunch and flavour to a delicate citrus custard.

Ingredients

Method

1.

Using a cook processor fitted with the stirring blade (or refer to stovetop method, below) put milk, yolks, sugar, vanilla seeds and zest in the bowl. Cook at 80°C, stirring on low speed, for 15 minutes or until thickens. Strain with a fine sieve into a bowl. Refrigerate for 2 hours or until cold.

2.

Pour into serving glasses. Top with meringues, caramel, almonds, raspberries and serve.

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