Keys : Desserts Citrus French France European Mediterranean
Ingredients :
6 x egg yolks
2 x eggs
1 cup granulated white sugar
1/4 cup fresh lemon juice
Finely-grated zest of 2
lemons
2 cup heavy cream
1/4 cup granulated white sugar (for
caramelized tops)
Lemon peel for garnish
Method :
• Preheat oven to 300 degrees. In a large bowl, combine
yolks, eggs, and sugar. Whisk until smooth. Stir in lemon juice,
zest, and cream. Allow oils from the zest to seep into the
custard mixture for about 10 to 15 minutes. Strain into a large
bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins or custard cups. Place
in a water bath, and bake until set around the edges, but still
loose in the center, about 40 to 50 minutes. Remove from
oven and leave in the water bath until cooled. Remove cups
from water bath and chill for at least 2 hours, or up to 2 days.
• When ready to serve, sprinkle about 2 teaspoons of sugar
over each custard. For best results, use a small, handheld
torch to melt sugar. If you don't have a torch, place under the
broiler until sugar melts. Re-chill custards for a few minutes
before serving. Garnish with thin strips of fresh lemon peel.
• This recipe yields 6 servings.
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