Baked Lemon and Fruit Custards

Step 1

Preheat oven to 160°C (fan forced 140°C). Grease 6 x 125ml ramekins.

Step 2

Whisk eggs and sugar with an electric mixer until thick and creamy, add the juice and zest then gently fold through the cream. Pour mixture into a jug then fill 3/4 of the way to the top of the ramekins. Dollop a tablespoon of puree on top and gently swirl.

Step 3

Bake in the water bath for 20 - 25 minutes or until just set. Remove the puddings from oven and allow to cool, then cover and refrigerate until needed.