Small, cute, tangy and done beforehand - the perfect dinner party finale.

Ingredients
Feeds 6. Takes 45 min.


6 x 65g eggs
175g (almost 1 cup) castor sugar
125ml (half cup) lemon juice
1tbsp grated lemon rind
150ml cream Icing sugar for dusting


Heat oven to 160C/gas mark 3. Whisk the eggs and sugar in a bowl until well-mixed. Stir in the juice and grated lemon rind, and lightly whisk in the cream. Scoop off and discard any froth, and strain into 6x 100ml ovenproof pots or white ovenproof Chinese tea cups.

Place in a baking tray and fill the tray with hot water to halfway up the sides of the pots. Bake 20 to 25 mins or until the custards have set, with just a tiny wobble on the surface. Remove and serve warm or at room temperature, dusted with icing sugar.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue