INGREDIENTS

INSTRUCTIONS

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 C
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 C 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
Recipe By     : Clebert@aol.com
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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