Serves 6
Ingredients
- 200g golden caster sugar
- 250ml whole milk
- 250ml double cream, plus extra for serving
- The zest and juice of one large lemon
2 large eggs, plus 3 yolks
Method
To make the caramel, place a large, heavy-based pan over a low heat. Add 150g of the sugar, and allow it to melt gradually. Try not to stir it too much, as it can begin to crystallize – the occasional shake and swirl will help things along, though.
As soon as it’s melted evenly and looking golden, remove it from the heat. Pour the caramel into a heatproof dish roughly 25cm (10in) across and 5cm (2in) deep, or into 6 individual ramekins, then leave to set.
Heat the oven to 150°C
To make the custard, place the milk and cream in a large pan along with the finely grated lemon zest. Place the pan over a medium heat. As soon as the mixture begins to simmer, remove the pan from the heat and allow the creamy mixture to infuse for 10 minutes. Stir in the lemon juice.
Crack the whole eggs into a large bowl, then add the yolks and remaining sugar. Gradually pour the warm milk mixture into the eggs and sugar, using a fork to beat together as you go then pour it over the caramel.
Place the dish or ramekins into a roasting tray. Pour boiling
water into the tray until it comes halfway up the sides of the dish or ramekins. Place in the oven and bake for 45 minutes for one large dish or 18–20 minutes for ramekins, or until the custard
is just set with a bit of a wobble. Remove from the oven, cool,
then refrigerate. Remove from the fridge 30 minutes before serving. When ready to serve, run a sharp knife around the rim to release the edge of the custard. Place a large plate over the top (or individual plates over each ramekin), then carefully invert so that the pudding pops out onto the plate.
Serve with cream, and cooked plums if they’re in season.
