4 egg yolks
3 Heaped tablespoons white sugar
1 teaspoon lemon essence
2 teaspoons vanilla essence
250ml (1 cup) cream
2 cups milk
Bring the milk, cream and sugar to a boil
over a medium heat, stirring to dissolve the sugar.
As soon as it comes to the boil, remove from heat and add
the vanilla and lemon essence.
In a seperate bowl, beat the eggs and egg
yolks until they are a pale yellow and begins to stiffen.
Pour the milk into the egg mixture slowly
Let the mixture cool, then strain through
a cloth into a jug.
100g (1/2 cup) White Sugar
75ml (5 tablespoons) water
In a heavy-based pan, heat the sugar and
water over a low heat stirring continuously.
When the sugar is dissolved, increase the temperature to
medium and bring to the boil.
Let it boils for about 5-6 minutes until it turns a golden
Remove from heat and immediately pour into a medium-sized
ovenproof dish. Swirl to coat the bottom of the dish.
Now pour the custard over this base and
place the dish in a bigger dish or baking tray.
You can also use ramekins if you want to make individual
Fill the baking tray with boiling water.
The water should be at least halfway up the smaller dish.
Place on the lowest rung of the preheated
oven and bake at 170 degrees C for 40-minutes.
Remove from oven and let it cool.