Lemon Custard Pudding

450ml cream
90g castor sugar
60ml lemon juice (about 2 lemons)
45ml orange juice (1 orange)

1. Combine all the ingredients into a medium sized pot.
2. Bring to boil over medium to low heat and cook for about 3 minutes.
3. Allow to cool.
4. Pour mixture into dessert glasses and set for about 4 hours in the fridge.
5. Serve custard pots with raspberries.
6. Enjoy!

By Chef Bex – IG: @bex.inthekitchen

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