Moderate, , Serves 6 – 10

This little beauty will surprise you with it’s tarty kick, which is just perfect to combine with sweet seasonal fruit.

  • 250ml whole milk
  • 250ml fresh cream
  • 6 egg yolks
  • zest of 1 lemon
  • you will also need
  • vegetable peeler
  • fine mesh strainer
  • spouted container
  • alu foil
  • cling film
  1. 1 Peel the skin of the lemon into wide strips.
  2. Boil the milk and cream with the zest in a large heavy-bottomed sauce pan. Once it starts bubbling, turn off the heat and let cool down for at least 30 minutes.
  3. Whisk the egg yolks and sugar in a mixing bowl, until sugar is dissolved. Then slowly combine with cooled milk and cream mixture. Mix well, but make sure you don’t whisk it.
  4. Fill the pressure cooker with water to minimum level and insert trivet.
  5. Strain the mixture into a spouted container and then divide into ramekins or cups.
  6. Cover ramekins with foil and arrange them into the steamer basket.
  7. Lower the basket into the pressure cooker and if you still have any ramekins left, you can add them on top (if space).
  8. Close the pressure cooker, heat it up and when pressure builds, cook the ramekins for 10 minutes (if using cups, decrease to 5 minutes). Once cooked, let the pressure come down naturally.
  9. Once cooked, let the pressure come down naturally. Take the pots out, cover with cling film and chill in the fridge until required.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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