Lemon thyme custard with raspberries and sweet scraps

Fragrant lemon thyme custard is layered with raspberries and sugared scraps of crisp batter for added crunch.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the lemon thyme custard

  • 300ml/10½fl oz full-fat milk
  • 300ml/10½fl oz double cream
  • 4 sprigs lemon thyme
  • 6 free-range egg yolks
  • 50g/1¾oz sugar
  • 200ml/7fl oz double cream, whipped

For the sweet scraps

  • vegetable oil for deep frying
  • 1 free-range egg white
  • 175g/6oz self-raising flour
  • pinch bicarbonate of soda
  • 160ml/5½fl oz sparkling water
  • 50g/1¾oz icing sugar

To serve

  • 200g/7oz fresh raspberries

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