| 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 |
|
Egg substitute, 4-egg Egg |
|
|
Beaters -or- |
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 2 |
T |
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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