| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive09 | 1 | servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| Juice from one orange | ||
| 3 | Eggs | |
| 1 | c | Heavy cream |
INSTRUCTIONS
Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan, over medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining sugar, orange juice, eggs and cream. Whisk well. Evenly divide the mixture among the custard cups. Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates. Yield: 4 servings Recipes courtesy of Emeril Lagasse, 1999 Converted by MC_Buster. Per serving: 1989 Calories (kcal); 101g Total Fat; (44% calories from fat); 21g Protein; 259g Carbohydrate; 887mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 17 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC10 Converted by MM_Buster v2.0n.
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