Lemon Egg Custard Dessert
Week of 02/24/20 to 02/28/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
10small ramekins 30minutes
Cook Time
Servings Prep Time
10small ramekins 30minutes
Cook Time
  • 3 egg whites
  • 1 1/2cups milk
  • 2tablespoons honey
  • 2teaspoons cornstarch
  • 3/4teaspoon lemon zest
  • 1 lemonjuiced
  • 3tablespoon sugar
  • 1/2cup water
  • 1cup heavy whipping cream
  • 1/2cup powdered sugar
  • 1teaspoon vanilla extract
  1. Beat eggs and egg whites together. Add the milk, honey, and cornstarch. Beat until smooth. Stir in lemon zest.
  2. Pour mixture into individual ramekins about 2/3 of the way up. In a large pan with hot water, place each ramekins about 1 inches apart and cover the entire pan with foil and set fire on low. Steam the custards for about 15-18 minutes or until set. Take the custards out and let it cool to room temperature.
  3. Meanwhile prepare the lemon syrup by combining the lemon juice, water and sugar in small sauce pan. Bring it to a boil and lower to medium low heat. Let the syrup reduce for about 5 minutes. Turn heat off and let it cool slightly.
To make the Chantilly
  1. Pour the heavy cream in cold metal bowl. Using an electric mixer, beat the cream to stiff peeks. Add in the powdered sugar and vanilla. Beat until well combines.
  2. Take a dollop of Chantilly onto the custard and drizzle with lemon syrup. Can be served cold or room temperature.
Masters Recipe: Dark Sugar Caramel
  1. 1 cup sugar
  2. 1 tablespoon water
  3. Combine in a sauce pan and bring to a simmer until the sugar turns dark brown, careful not to burn. Add into ramekins and let it set at room temperature. Add in the custard and steam.