oven for 45 to 60 minutes, or until the custard is set. Keep an eye on it, as it might need a little extra time to reach the perfect consistency. Keep your baked custard in the fridge—it has to ...

TIPSBaked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

Set the oven to 150oc. Boil the cream for a minute ... Blend with the cocoa Sprinkle over the custard and serve the blackberry on the side.

Preheat the oven to 200C/400F/Gas 6 ... indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back ...