| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 3 |
qt |
Boiling water |
| 3/4 |
c |
Sugar carmelized |
| 3 |
c |
Skim milk |
| 2 |
|
Lemons; zest of |
| 1 |
pk |
Egg substitute (4-egg Egg Beaters) -or- |
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Pure vanilla extract -or- |
| 1 |
|
Vanilla bean |
INSTRUCTIONS
From: Bobb1744@aol.com
Date: Sun, 21 Apr 1996 22:13:52 -0400
Recipe By: Clebert@aol.com
1- PRE-HEAT OVEN TO 350F.
2- PLACE WATER ON HEAT
3- PREPARE BAIN MARE' (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE
MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD
WATER.
4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING.
5- PUT 3/4 cups SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL
THE SUGAR MELTS AND CARMELIZES. --- EXERCISE CARE WITH THE MOLTEN SUGAR,IT
IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY
AGAIN.
6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF
THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO
SOLIDIFY.- BEAT THE THREE EGGS, 1/2 cups SUGAR AND 1/4 Tsp SALT TOGETHER
AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST).
7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO
WITHIN 1/4 IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN
DEEP IN THE CUPS.).
8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER
INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR
45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. --- DO
NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE. INSTEAD OF ITS
INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Ann's Note: when a knife inserted in
the center of a cup comes out clean, it's done)
9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE
FRIDGE UNTIL COLD.
10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A
SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP
AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL
FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC
NOTES : Per serving: 163 calories, .2 gr. fat, 9% of calories from fat, 2
mg. cholesterol
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #53
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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