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Old-Fashioned Baked Lemon Custard

Source of Recipe


Adapted from How to Cook Everything






List of Ingredients



• 2 cups heavy cream
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp freshly grated nutmeg, divided
  
• 3 whole eggs, plus 4 yolks
  
• Pinch of salt
  
• 3/4 cup sugar
  
• 1/2 cup strained fresh lemon juice
  
• 1 Tbsp very finely minced lemon zest
  






Instructions



1. Place the cream in a small saucepan with the cinnamon and half the nutmeg. Cook over medium heat just until it begins to steam. Set aside.
   
   
2. Use a whisk or electric mixer to beat the eggs and yolks with the salt and sugar until pale yellow and fairly thick. (The mixture should fall off the whisk in heavy ribbons.)
   
   
3. Set a kettle of water to boil.
   
   
4. Add the cream gradually to the egg mixture, stirring constantly. Stir in the lemon juice and zest. Pour the mixture into a large bowl or six 4- to 6-ounce custard cups in a baking pan and pour hot water from the kettle into the pan, to within about 1 inch of the top of the bowl or cups.
   
   
5. Bake in a preheated 300-degree oven until the mixture is not quite set -- it should wobble a little in the middle -- about 30 minutes for the cups, longer for the bowl.
   
   Serve warm, at room temperature or cold, within a day. Top with whipped cream, if desired.
   
   Makes 4 to 6 servings.