| 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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