INGREDIENTS

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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