Ingredients:
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
4 large eggs
1 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
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Instructions:
Preheat your oven to 325°F (165°C) and prepare a large baking dish by greasing it lightly.
In a mixing bowl, whisk together the eggs and sugar until smooth and creamy.
Gradually add the lemon juice, lemon zest, and vanilla extract, whisking continuously to combine.
Slowly pour in the sweetened condensed milk while whisking, ensuring everything is well incorporated.
Strain the custard mixture through a fine sieve to remove any lumps or zest, then pour it into the prepared baking dish.
Place the baking dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
Bake in the preheated oven for 45-50 minutes or until the custard is set around the edges but slightly wobbly in the center.
Once done, remove the baking dish from the water bath and allow the custard to cool to room temperature.
Refrigerate the custard for at least 2 hours, or until completely chilled and set.
Serve the Tangy Lemon Custard chilled, garnished with fresh lemon slices or a dollop of whipped cream, and indulge in its irresistible tangy sweetness