Lemon and blackberry custards

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

- Phil Vickery

To serve

Method

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

A typical serving contains

of an adult's guideline daily amount*

* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.