Ingredients
5oz caster sugar
½pint / 450ml milk
4 free-range egg yolks
rind of 1 lemon, grated
1½oz / 40g almonds
pinch of salt
Method
1 Pre-heat oven to
180°C/350°F/Gas
Mark 4.
2 Heat 2oz / 50g of the sugar gently in a heavy-based saucepan until
it melts and turns golden brown.
3 Pour the caramelised sugar into a warmed 1 pint / 550ml mould, making
sure that it coats the bottom.
4 Boil the milk, then remove from heat and allow to cool.
5 Beat the remaining sugar with the egg yolks until thick and creamy.
Gradually add the milk, lemon rind, almonds and salt. Mix well.
6 Pour the mixture into the mould.
Place mould in a large ovenproof dish and pour in enough hot water to reach half
way up the sides of the mould.
Bake for 1 hour or until set.
7 Cool, then refrigerate.
To turn out run a knife around the mould and turn upside down onto a serving
dish.
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