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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the milk, sugar, vanilla seeds and pod, and lemon peel in a saucepan. Bring just to a boil, then remove from the heat immediately.
- Lightly whisk the weighed eggs in a bowl. Add the hot milk gradually while stirring constantly. Strain out the pod and peel. Cool promptly in a shallow container set in an ice-water bath, then cover and refrigerate within 2 hours. Keep cold overnight and bake the next day.
- Heat the oven to 300°F. Set six ovenproof ramekins of about 150 ml capacity in a deep roasting pan. Stir the chilled custard gently and divide between them.
- Set the pan on the oven rack. Carefully add hot water around the ramekins to about halfway up their sides, keeping it out of the custards. Bake, checking around 40–45 minutes, until the edges are set, the centers tremble gently rather than flow, and the center reaches at least 160°F. Continue as needed for the ramekins and starting temperature.
- Remove the ramekins from the water carefully. Let the initial heat subside, then refrigerate within 2 hours. Chill fully before serving and keep refrigerated; use within 3–4 days.
Notes
Six small custards are a home portion suggestion.
This recipe makes the custard component without an unmolded caramel layer.
Use the whole-egg quantity listed rather than swapping in an equal weight of yolks.
