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Lemon Caramel Custard
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Rating: 4.4/5 (15 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 908
% Daily Value**
Total Fat 40g
Saturated Fat 25g
Unsaturated Fat 3g
Cholesterol 593mg
Sodium 377mg
Total Carbohydrate 114g
Dietary Fiber 0g
Sugars 115g
Protein 26g
Vitamin A  20%Vitamin C  6%
Calcium  34%Iron  17%
Potassium  26%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Caramel Custard

Recipe Tags: Pudding Recipes

Date Added: April 03, 2016
Everyone loves custard with any flavor. This rich custard dessert is flavored with lemon. The flavors of the lemon myrtle pair extremely well with the creaminess of the custard. If you can’t be bothered making custard from scratch, then either use a custard powder mix or pre-made custard and simply warm the custard then add lemon myrtle. Be sure not to add the lemon myrtle when the custard is too hot otherwise the flavor will completely disappear. This rich custard dessert is flavored with Australian gum leaf oil which provides a subtle Eucalyptus flavor


1 1/2 cups Sugar
5 Eggs large yolks
1 pint Cream Of Tartar
2 tablespoons Fresh Lemon Juice
3 1/2 cups Milk
1 tablespoon Lemon zest
1 cup Heavy Cream
1 teaspoon Vanilla
5 Eggs large
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1. In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved.

2. Boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, until it begins to turn golden.

3. Continue to boil the syrup, swirling it and tilting the pan, until it is deep golden caramel.

4. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom and sides, and let it cool. In a large saucepan, scald the milk with the cream over moderate heat.

5. In a large heatproof bowl, whisk together the whole eggs, egg yolks , and the remaining sugar, until the mixture is light and frothy.

6. Add the scalded milk in a slow stream, stirring constantly, and stir in the lemon juice, zest, and vanilla.

7. Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan.

8. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the loaf pan.

9. Bake the custard in the middle of a preheated 325f oven for 80 minutes.

10. Remove the loaf pan from the larger one and remove the foil. (The custard will not appear set in the middle but it will set as it cools. ) Let the custard cool and then chill it, covered, overnight.

11. Run a thin knife around the edge of the custard, invert a serving plate over it and invert the custard onto the plate.

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Posted by a Visitor - August 31, 2009
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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