| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 10 | T | Granulated Sugar |
| 5 | t | Water |
| 3 | Eggs | |
| 3 | Egg Yolks | |
| 1/4 | t | Lemon Rind, Finely Grated |
| 6 | T | Granulated Sugar |
| 2 1/2 | c | Milk |
INSTRUCTIONS
To prepare the caramelized cups heat sugar and water in a small skillet over medium-high heat, stirring constantly until the sugar is golden. Remove from heat and pour into 6 oven proof custard cups. Beat eggs and egg yolks together lightly with a wire whisk. Add lemon rind, sugar and milk. Pout into the caramelized custard cups and place in a pan of hot water. Cook on the top of the stove over medium heat 1-hour. Preheat oven to 350-F degrees. Continue to cook in the water-filled pan in the oven for 25-minutes or until a knife inserted in the center comes out clean. Remove from water and cool, then refrigerate. To serve, loosen sides of custard with a knife and invert onto dessert dishes. L.King Posted to recipelu-digest Volume 01 Number 406 by "Diane Geary." <[email protected]> on Dec 27, 1997
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