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Everyone loves a good dessert, and it’s even better when you can just saunter into your kitchen and whip one up for yourself. Plus, it’s a good way to impress your family or a special someone.
If you’re looking for an easy dessert recipe that’s relatively healthy, what about our Baked Brown Sugar Lemon Custard?
While custard recipes usually call for milk, I’ve decided to swap out whole milk for a tastier version: F&N Magnolia Brown Sugar & Sea Salt Milk. For those of you missing caramelised, creamy brown sugar boba drinks, this unique flavoured milk is perfect for you.
Let’s get started with this simple dessert recipe!
Ingredients
- 800ml F&N Magnolia Brown Sugar & Sea Salt Milk
- 4 eggs
- 4 tbsp lemon zest
- 2 tbsp lemon juice
- 5 tbsp brown sugar
Tools
- Ramekins or small ceramic bowls
- Baking dish
- Oven
- Whisk
- Mixing bowl
Recipe Preparation
Preparation time: 10 minutes; Cooking time: 30 minutes
Feeds four
- Zest the lemon using a grater.
- Whisk the eggs and add the milk and brown sugar.
- Add the lemon zest and juice, then whisk until thoroughly combined.
- Pour into ramekins which have been wiped with butter so the baked custard doesn’t stick.
- Place the ramekins in a large baking/roasting dish and cover the base with water so it reaches half the height of the ramekins.
- Carefully place into the oven and bake at 180°C for approximately 30 minutes, or until the centre is cooked and no longer ‘wobbly’.
- Remove from the water bath and allow to cool slightly before serving.
Recipe (In Pictures)
Step 1: Zest the lemon using a grater. Be careful not to get any of the pith (the white, fibrous part), as the bitter flavour would ruin the custard.
Step 2: Whisk the eggs and add the milk and brown sugar.
Step 3: Add the lemon zest and juice, then whisk until thoroughly combined.
Step 4: Pour into ramekins which have been wiped with butter so the baked custard doesn’t stick. I’d recommend melting the butter in the microwave a little, so that it’s easier to grease the ramekins.
Step 5: Place the ramekins in a large baking/roasting dish and cover the base with water so it reaches half the height of the ramekins.
Step 6: Carefully place into the oven and bake at 180°C for approximately 30 minutes, or until the centre is cooked and no longer ‘wobbly’.
Step 7: Remove from the water bath and allow to cool slightly before serving. You may chill in the fridge overnight if you prefer a firmer texture.
Mmm, smooth, creamy and with a nicely caramelised top. Easy enough to make, and depending on how you plate it, this Baked Brown Sugar Lemon Custard could make a pretty good fancy dessert dish.
The lemon zest really brightened the custard, while the lemon juice added citrus notes. I liked that it wasn’t too sweet, but the caramelised brown sugar fragrance and flavour still shone through clearly.
I particularly enjoyed how using F&N Magnolia’s Brown Sugar & Sea Salt Milk added so much more flavour. It tasted so much like a brown sugar boba drink, sans the tapioca pearls. And can you believe that it’s higher in calcium, low-fat and lower in sugar and saturated fat? Good desserts don’t always have to be sinfully indulgent.
If you’re feeling particularly fancy, why not sprinkle some brown sugar atop your Baked Brown Sugar Lemon Custard? I added a dash of brown sugar right before I took the custard dishes out of the oven, for a touch of brittle caramelised goodness.
Try making this creamy, delicious dessert the next time you’re craving for something sweet! And feel free to explore other recipes—what if you replaced the whole milk in brownies with F&N Magnolia Brown Sugar & Sea Salt Milk? Or added it to cookies?
There’s a whole world of baking out there to explore, and the only limit is your imagination! Let us know if you try out any new recipes!
Expected Damage: S$4 – S$5 per portion (feeds 4 pax)
*This post is brought to you in partnership with F&N Magnolia.
