Lemon Caramel Custard

Ingredients

• 1 1/2 pints milk
• 4 eggs
• 2 tsp sugar
• 1/2 lemon
• 4 oz castor sugar
• 2 tbsp hot water
• vanilla extract

Method

1. 1 Melt 4 oz sugar in a saucepan over heat until rich brown. Stir in 2 tbsp hot water and lemon juice, then pour into a mold to coat sides.
2. 2 Heat milk near boiling. Add vanilla and 2 tsp sugar. Whip eggs, then slowly stir in hot milk to prevent curdling.
3. 3 Pour custard into the caramel-lined mold. Place in a larger tin with hot water (bain-marie).
4. 4 Bake in a moderately hot oven (350°F) for 20 minutes or until set. Cool completely, then turn out and serve.