Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon Custard




Source of Recipe


Internet


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 (or into a bowl and use a ladle in step 7).
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.

Use: serve directly in ramekins with a rosette of whipped cream and a berry garnish. Crispy cookies are a great accompaniment. For crème brulee, spread 1 ½ C of light brown sugar on a sheet pan to dry overnight. Evenly spread the sugar over the custard and caramelize it under the broiler or with a torch. Serve custard baked in large pan in a like manner.