Custard: Lemon Custard
Source of Recipe
Andrew Feldman
List of Ingredients
3 C Fluid dairy product Combinations of milk, light cream, and heavy cream all work. More fat yields a richer, denser result.
3 Whole eggs
4 Egg yolks
2/3 C Granulated sugar
11/2 t Vanilla extract or 1 vanilla bean
2 oz Fresh lemon juice
Pinch Salt
Recipe
Read method completely, clearly visualizing each step.
Place 8 x 6 oz. ramekins or 1 large oven safe loaf or pie plate into a baking pan with at least 3" sides.
Mix whole eggs, yolks, sugar, vanilla extract (if not using vanilla bean), lemon juice and salt in a large stainless steel bowl.
Scald fluid dairy product (and vanilla bean, if used. Remove bean and scrape seeds into the fluid dairy product. Wash off seedpod and store in sugar jar for vanilla scented sugar.)
Pour hot liquid into the bowl and mix gently to avoid bubbles and foam.
Pass through a fine strainer or cheesecloth into a container with a spout.
Pour into ramekins or large oven safe pan.
Fill baking pan with hot water until it reaches halfway up the sides the filled ramekins or pan. Do not spill water into the custard mix. Spoon off any foam or large bubbles from the surface of the custard.
Put baking pan into the oven. Turn oven on to 350 degrees. Bake ramekins about 40 minutes or until the custard is set. Larger pans will take longer.
Remove custard from pan. Cool. Serve chilled.
YEILD: 6 Servings
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