3 egg yolks + 2 eggs
100 g (3½ oz) caster sugar
grated rind of 2 lemons and the juice of 1 lemon
300 ml (½ pint) double cream
150 g (5 oz) blueberries, to serve


1.Preheat the slow cooker if necessary. Put the whole eggs and egg yolks, sugar and lemon rind into a bowl and whisk together until just mixed.
2.Pour the cream into a small saucepan and bring just to the boil, then gradually whisk into the egg mixture. Strain the lemon juice and gradually whisk into the cream mixture.
3.Pour the mixture into 6 small coffee cups, checking first that they will fit in the slow cooker pot. Put them in the pot, then pour hot water into the pot so that it comes halfway up the sides of the cups.
4.Loosely cover the tops of the cups with a piece of foil, cover with the lid and cook on low for 2 hours or until the custards are just set.
5.Lift the cups carefully out of the slow cooker with a tea towel and leave to cool. Transfer to the refrigerator to chill for 3-4 hours or overnight.
6.Set the cups on their saucers and decorate the tops of the custard creams with the blueberries.
7.FOR LIME & ELDERFLOWER CUSTARD CREAMS, make the puddings as above but with the grated rind and juice of 2 limes and 2 tablespoons undiluted elderflower cordial instead of the lemon rind and juice.
8. Cook in coffee cups as above, then serve chilled with fresh strawberries drizzled with a little extra elderflower cordial.

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