Lemon & Blackberry Custards

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  • Makes: 4
  • Prep Time: 25 mins
  • Ready in: none
  • Difficulty: Moderate
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Lemon & Blackberry Custards

I really like simple flavour combinations like this. Late summer blackberries set in a chilled lemony custard really can't be beaten.


  • 397g can Carnation Condensed Milk
  • finely grated zest of 3 lemons
  • 300ml (½pt) water
  • 150ml carton whipping cream
  • 4 large egg yolks, beaten
  • 250g (9oz) fresh blackberries
  • To Serve
  • chopped zest of a lemon
  • icing sugar

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  1. Place the condensed milk, lemon zest and water in a saucepan, mix well and bring to the boil.
  2. Remove from the heat and whisk into the egg yolks.
  3. Return the mixture to the pan and cook over a low heat to thicken slightly.
  4. Allow to cool a little, then stir in the cream.
  5. Arrange the blackberries in the base of four serving pots or cups.
  6. Pour the custard over the blackberries to partially cover, then chill well in the refrigerator.
  7. Finish with a sprinkle of lemon zest and icing sugar.