| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 10 |
tb |
Granulated Sugar |
| 5 |
ts |
Water |
| 3 |
|
Eggs |
| 3 |
|
Egg Yolks |
| 1/4 |
ts |
Lemon Rind; Finely Grated |
| 6 |
tb |
Granulated Sugar |
| 2 1/2 |
c |
Milk |
INSTRUCTIONS
CARAMELIZED SUGAR
CUSTARD
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."
<diane@keyway.net> on Dec 27, 1997
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