| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Desserts, French | 6 | Servings |
INGREDIENTS
| 6 | Egg yolks | |
| 3/4 | c | Sugar |
| 2 | c | Heavy cream |
| 2/3 | c | Milk |
| Grated rind of 1 lemon | ||
| 6 | tb | Brown sugar |
INSTRUCTIONS
Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks with sugar until pale and fluffy, about 2 minutes. Slowly pour hot cream into yolk/sugar mix, stirring gently. Pour mixture into ungreased oven proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50 minutes, until custard is set. Remove from oven, cool to room temperature and refrigerate overnight, covered. Traditional serving suggestion: place cooled custard cups on a baking sheet. Sprinkle brown sugar evenly but sparingly over the surface of the custards. Place under a very hot broiler until the sugar just melts, about 1 minute. Wait another 1 minute and serve. The sugar should be warm and crispy, and the custard cool and smooth. Note: I think this custard is better served cold, without the melted brown sugar on top of it. Gabi Shahar, April 1994. Posted to MM-Recipes Digest V3 #194 Date: Sat, 13 Jul 1996 01:46:19 -0400 From: BobbieB1@aol.com
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