Baked Lemon Custard
2 egg yolks
60g (1/2 cup) caster sugar
500ml (2 cups) pure cream
250ml (1 cup) milk
2 teaspoons grated lemon zest
1. Preheat the oven to 160°C (fan-forced) and lightly grease 4 x 1-cup capacity ramekins (or a 1L capacity baking dish).
2. Place the eggs, egg yolks, sugar, cream, milk and lemon zest in a bowl and use electric beaters to gently beat together until well combined. Do not over-mix – this will lead to bubbles in the custard. Pour into the ramekins (or baking dish). Sit the ramekins in a large baking tray, then fill the tray two-thirds of the way with water.
3. Bake in the preheated oven for 50 minutes – 1 hour or until the custard is just set (but still a bit wobbly) in the middle.