Desserts · ALWAYS FREE
Lemon baked custard cups
Small smooth baked milk-and-egg custards flavored with lemon zest and chilled before serving.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 325°F (165°C). Set four 8-ounce (1 cup + 0.69 tsp) ovenproof ramekins in a deep roasting pan. Warm milk and lemon zest in a saucepan until steaming but not boiling. Whisk eggs and sugar gently in a bowl without whipping in foam.
- Whisk a little warm milk into the eggs, then gradually whisk in the rest. Stir in vanilla. Strain through a fine sieve into a jug and divide equally among the ramekins. Set the roasting pan on the oven rack and carefully add hot water to halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the edges are set and centers tremble gently, with a center temperature of 160°F (71°C). Remove ramekins from the water bath using suitable heatproof grips and cool on a rack for 20-30 minutes. Refrigerate within 2 hours and chill at least 2 hours before serving. The 210-minute total includes cooling and chilling.
- Serve one cup per portion without uncounted toppings. Keep covered in the refrigerator and use within 3-4 days. Fine zest is strained out but all 0.141 oz is included in the conservative nutrition calculation; exact infused or removed amounts are not measured.
Estimated nutrition
Per serving · 1 of 4- Calories
- 191 kcal
- Protein
- 8.7 g
- Total carbohydrate
- 21.5 g
- Total fat
- 7.7 g
- Total sugars
- 21.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted biscuits, eggplant rolls, loaf slices and custard cups are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Primary-data limitation: USDA whole-milk record 172217 reports 5.05 g total sugars and 4.78 g total carbohydrate per 100 g. The independent published fields are retained without silently altering either; this produces a small cross-field discrepancy in this milk-rich custard estimate.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Lemon baked custard cups: whole milk; beaten egg without shell; granulated sugar; finely grated lemon zest; vanilla extract. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Lemon baked custard cups: whole milk; beaten egg without shell; granulated sugar; finely grated lemon zest; vanilla extract. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
