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I really like simple flavour combinations like this. Late summer blackberries set in a chilled lemony custard really can't be beaten.
Calories 478 kcal
Prep Time25 mins
Total Time25 mins

Ingredients
 

  • 397 g Carnation Condensed Milk
  • finely grated zest of 3 lemons
  • 300 ml water
  • 150 ml carton whipping cream
  • 4 large egg yolks, beaten
  • 250 g fresh blackberries

To Serve

  • zest of a lemon
  • icing sugar

Instructions
 

  • Place the condensed milk, lemon zest and water in a saucepan, mix well and bring to the boil.
  • Remove from the heat and whisk into the egg yolks.
  • Return the mixture to the pan and cook over a low heat to thicken slightly.
  • Allow to cool a little, then stir in the cream.
  • Arrange the blackberries in the base of four serving pots or cups.
  • Pour the custard over the blackberries to partially cover, then chill well in the refrigerator.
  • Finish with a sprinkle of lemon zest and icing sugar.
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Nutrition Facts
Lemon & Blackberry Custards
Amount per Serving
Calories
478
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
236
mg
79
%
Sodium
 
160
mg
7
%
Potassium
 
149
mg
4
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
64
g
71
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert
Cuisine British, Spring
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