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Betty Bossi Koch-Center
4 ovenproof ramekins, each approx. 150 ml
How it's done
Bring the milk to the boil in a pan with the vanilla pod and seeds, remove the vanilla pod. Whisk the eggs and sugar in a bowl. Slowly pour the hot milk into the egg mixture, stirring with a whisk. Slowly add the lemon zest and juice, stirring constantly. Pour the liquid through a sieve into a measuring jug. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.
Approx. 50 mins. in the centre of an oven preheated to 160°C. Remove from the oven, remove the foil, dust the puddings with icing sugar, decorate with slices of lemon, serve warm.
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