clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.