| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | md | Lemons |
| 2/3 | c | Sugar |
| 1 | Egg | |
| 4 | Egg yolks | |
| 1 1/4 | c | Heavy cream |
| 5 | ts | Confectioners' sugar |
| 6 | Candied violets (optional) |
INSTRUCTIONS
PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon zest. Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in cream until sugar dissolves. Pass mixture through a strainer; stir in zest. Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish. Divide the lemon mixture evenly between the pots. Put dish in the oven and pour in hot tap water to come within 1/2 inch of the top of the pots. Bake, uncovered until the custards are just set in the centers, 35 to 40 minutes. Carefully remove pots from the water and set aside to cool completely. SERVING: Dust surface of custard with confectioners' sugar and garnish with candied violet. Makes 6 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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