Lemon Blackberry Cream Pots (4)

A fruity variation of burnt cream from Sybil Kapoor’s ” Simply British”. In this version the top is not caramalized but if you like you can sprinkle with demerara sugar and set under a very hot grill .

Lemon Blackberry Cream Pots (4)
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Lemon Blackberry Cream Pots (4)
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  1. Place the finely pared lemon peel in the cream and gently heat till scalding point. Cover and leave to infuse for 20 minutes.
  2. Whisk the egg yolks with the sugar in a large bowl until pale and creamy. Slowly add the cream, beating all the time. Return the mixture to a clean saucepan and place over a low heat, stirring continuously, until the custard begins to thicken- it will take about 20 minutes to reach the right consistency. If you think its getting too hot just lift the pan off the heat and continue to stir.
  3. Once it begins to become thick and velvety remove from the heat and continue to stir until it cools a little. Place over a bowl of iced water if wished.
  4. Divide the blackberries between 4 small ramekins, tossing in some extra sugar if they are sharp. Strain the lemon cream through a fine sieve and pour over the blackberries. Cover and chill for 2 hours or until the cream is completely cold and set.
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