| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive03 |
1 |
servings |
INGREDIENTS
| 5 |
lg |
Egg yolks |
| 3/4 |
c |
Cornstarch |
| 3 |
c |
Heavy cream |
| 1/2 |
c |
Fresh lemon juice |
| 1 1/2 |
c |
Sugar |
INSTRUCTIONS
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy
cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream,
lemon juice and sugar in a large heavy-bottomed saucepan over medium heat.
Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
Slowly add the egg yolk mixture, whisking constantly until it thickens,
about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed.
Pour it into a glass bowl. Press a piece of plastic wrap directly on the
surface of the mixture to prevent a skin from forming. Let cool completely
at room temperature. When cooled pour the mixture into the bowl of an
electric mixer fitted with a wire whip. Beat at medium speed to combine the
mixture. If it will not combine, warm another 1/2 cup heavy cream and
slowly add it to the mixture. Whip until you have a thick and creamy
custard. This recipe yields about 3 1/2 cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-04-1998
Recipe by: Emeril Lagasse
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