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)

Baked Hazelnut Custard with Lime Sugar