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.
320 per serving
9.3g per serving
Ingredients (serves 8):
- 500g sour cream
- 395g can sweetened condensed milk
- 80ml frangelico or other liqueur
- 1 lime
- 50g caster (superfine) sugar
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)