8 fl oz (250 ml) fresh skimmed milk
10 fl oz (300 ml) low fat single cream
grated rind of 1 lemon
5 egg yolks
2 oz (50 g) caster sugar
2 tbsp hazelnuts, finely chopped
2 tbsp demerara sugar
10 fl oz (300 ml) low fat single cream
grated rind of 1 lemon
5 egg yolks
2 oz (50 g) caster sugar
2 tbsp hazelnuts, finely chopped
2 tbsp demerara sugar
method
1. Bring the milk, cream and lemon rind to the boil. Remove from heat. Whisk the egg yolks and caster sugar together until pale and stir into the milk until well blended.
2. Strain and pour into four 5 fl oz (150 ml) lightly buttered ramekins. Place the ramekins in a roasting tin, and half fill the tin with boiling water. Bake at Mark 4 (180°C) 350°F for 40 minutes until set.
3. Allow to cool, cover the ramekins and chill overnight.
4. Sprinkle the hazelnuts evenly over the top of the creams and then do the same with the demerara sugar.
5. Place under a very hot grill for about 2 minutes, rotating occasionally until evenly browned.
6. Watch to prevent burning. Cool, then chill for a further 30 minutes before serving.
2. Strain and pour into four 5 fl oz (150 ml) lightly buttered ramekins. Place the ramekins in a roasting tin, and half fill the tin with boiling water. Bake at Mark 4 (180°C) 350°F for 40 minutes until set.
3. Allow to cool, cover the ramekins and chill overnight.
4. Sprinkle the hazelnuts evenly over the top of the creams and then do the same with the demerara sugar.
5. Place under a very hot grill for about 2 minutes, rotating occasionally until evenly browned.
6. Watch to prevent burning. Cool, then chill for a further 30 minutes before serving.
serving amount
serves 4
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