| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
tb |
Fresh lemon juice |
| 3 |
|
Eggs |
| 1 |
c |
Heavy cream |
| 3/4 |
ts |
Vanilla extract |
|
|
=== GARNISH === |
|
|
Whipped cream |
|
|
Chopped fresh mint |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a nonreactive saucepan, combine 1
cup sugar and lemon juice. Cook the sugar until it dissolves and
turns smooth and brown, about 10 minutes, stirring constantly. Remove
from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce)
ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk
the eggs, cream, vanilla and remaining sugar together, until the
sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill
the baking pan with enough water to reach three quarters of the way
up the sides of the cups. Bake the custards for 1 hour, or until the
custards are set. Remove the custards from the oven and cool.
Refrigerate the custards for at least 4 hours. Loosen the custards
and invert onto a small plate. Garnish with whipped cream and fresh
mint. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-30-1996
Recipe by: Emeril Lagasse
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