St Clement’s Custards – An Easy, Elegant Citrus Dessert

When it comes to quick, easy and elegant desserts, my St Clements Custard is pretty much top of the list. This citrus scented baked custard makes the perfect ending to any elegant meal.

The shape of the bowls you make them in can also lean into seasonal celebrations. For example, a heart shaped ramekin or bowl is just right for Valentine’s Day. Unfortunately the heart-shaped Le Creuset ramekins I used do not seem to be as widely available as they were, but I did find something similar in pink that has very good reviews. (affiliate link)

What is Baked Custard?

Baked custard is basically the crème in crème brûlée but without the brûlée. This dessert reminds me a bit of Panna Cotta as well – without all the hard work!

There’s a very old traditional British nursery rhyme that begins “Oranges and lemons say the bells of St Clement’s”. This led to orange and lemon served together being referred to as “St Clement’s” here in England. St Clement’s Cakes contain both orange and lemon juice and rind. If you order a St Clement’s in a pub, you will be served orange juice mixed with fizzy lemonade. Hence my custard with its refreshing citrus hit. Ordinary oranges work beautifully in St Clements Custards but if blood oranges are in season as they are at the moment they make it extra special.

What is a Bain Marie?

The reason this dessert is so gorgeous and creamy is the way it is cooked – in a Bain Marie. Don’t be alarmed, you don’t have to buy yet another piece of kitchen equipment – A Bain Marie simply refers to a hot water bath created in the oven. Although there are commercial versions and double pans that serve as a Bain Marie, the principle is that it is a pan of hot water in which a container is placed for cooking.

You need a large, fairly deep pan (or pans) big enough to hold four to six heat safe ramekins or small bowls. I use deep roasting trays (affiliate link). Two of them will fit in my oven at once and I put three heart shaped ramekins in each. Fill the roasting dishes with boiling water to come just half way up the ramekins or bowls (no further) and then pour the custard mixture into the ramekins. Carefully put the roasting dishes in the oven and bake. Do be careful, as the hot water can burn you if it splashes. It’s also not good if the hot water gets into the custard.

Tips For Making St Clement’s Custards

My St Clements Custards are incredibly easy but there are some important things to remember:-

Make sure the eggs are at room temperature before you begin.

Be sure to use fresh citrus fruit. The rind adds so much flavour – and the juice in those squeezy plastic lemons the grocery stores sell just doesn’t cut it in this recipe.

Don’t over-whip the mixture or the bubbles will cook into the custard. It still tastes good that way but it doesn’t look as elegant.

This recipe will make four large servings or six smaller ones. If you make four servings they will take longer to cook than six, so do keep an eye on them.

The custard is done when it just begins to take on a golden tinge and is firm on top. Be careful, it’s easy to overcook these.

Make the St Clement’s Custards no more than a couple of hours before you want to serve them. Remove them from the Bain Marie and allow them to cool to room temperature on a rack before serving. In my experience this takes about 30 to 60 minutes depending on whether you used 4 or 6 dishes.

How To Serve St Clements’s Custards

Serve these delicious desserts at room temperature garnished with grated chocolate and orange rind.

It’s best to eat St Clement’s Custards within a few hours after they cool down. You can store leftovers in the fridge for up to 48 hours. They will still taste good, however they may not look as cute as when you first made them.

St Clement’s Custards – Printable Recipe

Created by: April J Harris

St Clement’s Custards

Course Dessert

Cuisine British

Servings 4

St Clement’s Custards are an easy, elegant dessert. Creamy baked custards with fresh lemon and orange, they are perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 large fresh eggs cage free, free range or organic if possible
• 1⅓ cups white sugar caster sugar if possible but granulated is fine
• the zest of one lemon and one orange plus more orange rind to garnish if desired
• 2 tablespoons fresh lemon juice
• ¼ cup fresh orange juice
• 1 cup double cream double cream is also known as heavy cream (not whipping cream)
• chocolate and white chocolate curls to garnish optional

Instructions

• Preheat the oven to 325°F (160°C).
• Boil the kettle.
• Put the eggs, sugar, lemon juice and zest and the orange juice and zest in a large mixing bowl.
• Beat until well combined but not too bubbly.
• Add the double (heavy) cream and beat in. Again, be careful not to make the mixture too bubbly.
• Set the mixture aside to rest while you prepare the Bain Marie.
• Sit 4 or 6 heat proof ramekins or bowls in a large roasting pan or pans.
• Being very careful not to splash any water into the ramekins, pour the water from the kettle into the larger pan(s) so that it comes half way up the ramekins.
• Pour the custard carefully into the ramekins or bowls.
• Using oven gloves, transfer the roasting pan(s) to the oven, being careful not to splash water into the custards on on yourself.
• Bake for 20 to 25 minutes until the custard firms up a bit and the tops just begin to take on a golden tinge. Watch them carefully towards the end of the cooking time or they will burn.
• When the custards are cooked, remove the roasting pans from the oven, being careful not to splash any hot water on yourself or in the custards. Place the roasting pans on a heat proof surface.
• Using oven gloves, carefully remove the ramekins or bowls from the roasting pans, dry the bottoms and place on a heat proof surface to cool to room temperature.
• When cool, garnish with orange rind and chocolate curls if desired.
• Serve at room temperature within a couple of hours if possible.

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If you like this recipe, why not try my Fruit Brûlée?

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