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Rosemary Lemon Custard - Jikoni

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Rosemary Lemon Custard

Rosemary Lemon Custard

This perfectly balanced sweet and savory rosemary lemon custard is topped with lemon zest to brighten every creamy scoop. It’s the ideal dessert custard to serve at an intimate get-together with 4 to 6 people, or scale up the recipe for a party! Hot or cold, there’s no wrong way to serve it.

This quick and easy-to-make custard gets down to the basics with eggs and milk as the only ingredients. Infusing the milk with rosemary is the secret to reeling back this often overpoweringly sweet dessert, making it bright and savory, and the perfect way to wrap up dinner. I don’t have much of a sweet tooth, so when clients ask me to come up with dessert options, I am forced to step into a world I wouldn’t otherwise step into. This beautiful warm custard was one of the first things I came up with, and it will likely be one I’ll frequently turn towards to cater for any late-night gathering.

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Rosemary Lemon Custard

  • Author: Rumasha Beni
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4


3 cups of whole milk

¼ cup of rosemary leaves (2 to 3 thumb-long sprigs)

4 egg yolks

½ cup of sugar

1 teaspoon of lemon zest


  1. First, bruise your rosemary with the blunt slide of a knife. In a pot, add your milk and the rosemary, then bring to a polite simmer (75-85 degrees celsius). This should take about 5-10 minutes.


  • Allow to cool before serving, or serve warm – both work great.
  • Serve in a bowl with your preferred piece of cake or biscuit in the middle to make it an iceberg dessert
  • It can be refrigerated; cover in an airtight container to prevent the formation of skin, and it will stay usable for up to a week in the fridge.

In Swahili, Jikoni means kitchen. At our core, that’s what we are. A space to cook, to share, to create.

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