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...

No more meat (during the week): why I'm going flexitarian for Lent

"From as early as I can remember, meat has been the norm — until now." by Katie O'Malley

12 Feb 2016

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016