Lemon Custard Cups with a Pinch of Sea Salt

Silky baked lemon custard cups, bright with zest and juice, finished with a pinch of sea-salt flakes. That saline spark echoes the brine-and-butter harbor luxury remembered in Oysters Under the Gas Jets.

Serves 4

Every recipe here is free to read.

Ingredients

• 2 cups whole milk
• 3 large eggs
• 1/3 cup granulated sugar
• 2 tsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp unsalted butter
• 1/4 tsp ordinary salt
• pinch for finishing sea salt flakes

Instructions

1. 1Preheat oven to 325°F and place four 6-oz ramekins inside a deep baking dish.
2. 2Whisk the eggs, sugar, ordinary salt, lemon zest, and lemon juice together in a bowl until smooth.
3. 3Heat the milk and butter in a saucepan until steaming but not boiling, then slowly whisk the hot milk into the egg mixture.
4. 4Strain the custard through a fine sieve into a pitcher, then divide evenly among the ramekins.
5. 5Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. 6Bake 35-40 minutes until custards are just set with a slight wobble in the center.
7. 7Carefully remove ramekins from the water bath and cool to room temperature, then refrigerate at least 2 hours.
8. 8Just before serving, sprinkle each custard with a small pinch of sea salt flakes.