Jump to Main ContentJump to Primary Navigation
Top

Baked Hazelnut Custard with Lime Sugar

baked-hazelnut-custard.jpg

These sweet custard cups are a delightful alternative to chocolate mousse or crème caramel. Made with Frangelico, a retro hazelnut liqueur, they’re a perfect blend of sweet and sour thanks to the light lime-sugar topping.

Kcal:

320 per serving

Saturated Fat:

9.3g per serving

Preparation time:

20 minutes

Ingredients (serves 8):

  • 500g sour cream
  • 395g can sweetened condensed milk
  • 80ml frangelico or other liqueur
  • 1 lime
  • 50g caster (superfine) sugar

Method

Step 1: Preheat the oven to 180ºC/gas mark 4. Whisk the sour cream, sweetened condensed milk and liqueur together and place in a jug.

Step 2: Pour evenly into eight 125ml ramekins. Then place the ramekins in a baking dish filled with water that comes three-quarters of the way up their sides. Bake in the oven for 20 minutes or until firm in the centre. Remove from the oven and allow to cool completely.

Step 3: To prepare the lime topping, begin by removing the zest of the lime in thin strips, using a vegetable peeler. Remove any of the bitter white pith from the zest. Chop the zest then add to the sugar. Grind in a food processor until the mixture turns lime green.

Step 4: Sprinkle the lime-and-sugar mix over each custard and serve. Top with edible flowers such as elderflower (pictured). If you have no lime, use a few crushed hazelnuts instead.

From Wild Sugar Desserts by Skye Craig and Lyndel Miller (£16.99, New Holland)

Related

burns-night-cupcake-splash.jpg

Whisky Custard Cupcakes

hazelnut-meringue.jpg

Recipe: Hazelnut Meringue

use.jpg

Spiced chocolate cake with raspberries

Comments

Latest...

The jelly bean wine pairing guide you didn't know you needed

Take your sugar fix to the next level by Amy Lewis

20 Jun 2016

One of the world’s best red wines is available for less than £5

Stock up, quickly! by Victoria Gray

10 Jun 2016

51 ways to celebrate World Gin Day around the UK

Safaris, festivals, teas and tours to get your juniper on by Amy Swales

03 Jun 2016

10 grilled food lovers to inspire you on Instagram

Meet the firestarters by The Stylist web team

02 Jun 2016

Jackson and Levine on their ideal BBQ

The supper club maestros are the perfect hosts by Georgie Lane-Godfrey

02 Jun 2016

Grill power: female chefs share their best barbecue recipes

Dust off those tongs and pray for sunshine by Jenny Tregoning

02 Jun 2016

Low-alcohol cocktails to help you survive a day of barbecue boozing

Cocktail hours become cocktail days by The Stylist web team

02 Jun 2016

How to marinate (just about) anything

From aubergine to salmon by Georgie Lane-Godfrey

02 Jun 2016

How to BBQ like a woman

The last stronghold of inequality? It’s in your backyard. by Anna Hart

02 Jun 2016

Three cheers for cake: the clean eating backlash is here

Celebrate with our most indulgent recipes by Sarah Biddlecombe

31 May 2016