Lemon custard puddings with honey anglaise

For some reason this takes me back to my childhood.

  • Prep 15m
  • Cook 25m
  • Serves 4
Recipe by Taste

  • Unsalted butter, at room temperature, to coat
  • 3 large range eggs, separated
  • 2/3 cup caster sugar
  • 2 tsp fine lemon zest
  • 2 tbsp plain flour
  • 1 cup full-cream milk
  • 1/4 cup fresh lemon juice
  • Pinch of salt
  • 2 tbsp flaked almonds, toasted, coarsely crumbled ( optional)
  • Sifted icing sugar, for dusting
  • 1/2 cup full-cream milk
  • 2 large egg yolks, from Coles Brand free range eggs
  • 1 tbsp honey


  • Step 1
    To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C or 160C fan-forced. Coat four 1-cup ramekins with the butter. Line a 33cm x 22cm x 5cm baking dish with 2 paper towels and place the ramekins in the dish. The towels will prevent the dishes from moving around when transferred to the oven.
  • Step 2
    In a medium bowl, whisk the egg yolks, sugar, and zest until creamy and pale yellow. Whisk in the flour, then whisk in the 1 cup of milk and lemon juice
  • Step 3
    Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 mins, or until foamy. Add the salt, increase the speed to medium-high, and beat for about 30 secs, or until soft peaks form when the beaters are lifted.
  • Step 4
    Using a whisk, gently fold the egg whites into the lemon batter. Fold in the almonds. The batter will be airy and loose. Divide batter equally among the prepared ramekins
  • Step 5
    Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Carefully transfer the dish to the oven and bake the puddings for about 25 mins, or until golden brown on top. Carefully remove the puddings from the water bath, and set them on a tea towel to cool for 2 mins before serving.
  • Step 6
    Meanwhile, to make the anglaise, warm the 1/2 cup of milk in a heavy-based small saucepan over medium heat until it is steaming but not simmering. In a medium bowl, whisk the yolks and honey to blend.
  • Step 7
    Slowly pour half of the hot milk into the yolk mixture, whisking constantly. Whisk the yolk mixture into the remaining hot milk in the pan. Return the saucepan to medium-low heat and stir the custard constantly with a silicone spatula for 5 mins, or until it thickens enough to coat a spoon (do not allow the custard to simmer, or it will curdle).
  • Step 8
    Strain the custard through a fine-mesh sieve into a small glass bowl, then set it over another bowl of iced water. Stir until the custard is cool. Cover and refrigerate until ready to serve
  • Step 9
    To serve, dust the hot puddings with icing sugar, then serve with the anglaise.
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