Free Online Recipes
|

Sign Up login
 
 

Mini Lemon Custard Cups Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Mini Lemon Custard Cups

Category   Desserts - Breads
Sub Category   None

Ingredients
2-1/4 c. whole milk
Grated zest of 1 lemon
4 large eggs
1/2 c. sugar
1/8 tsp. pure lemon extract or lemon oil
 

Instructions
Put the milk and lemon zest in a saucepan and bring just to a boil. Remove the pan from the heat, cover and set aside for 30 minutes so the zest can infuse the milk with its lemon goodness. Reheat the milk before mixing the custard. Preheat oven to 325. Line the bottom of a roasting pan with a double thickness of paper towels and place 10 small (I used 4.5 oz. size) custard cups in the pan. Have a fine mesh strainer lined with cheese cloth ready. Fill a teakettle with water and put it on to boil. When the water boils, turn the heat down just to keep it warm.
In a 1-quart glass measuring cup or a heatproof bowl, whisk the eggs and sugar together until well blended. Still whisking, strain in about 1/4 cup of the hot milk little by little to temper (warm) the eggs so they won't curdle. Whisking continuously, slowly strain in the remaining milk. Discard the zest left in the strainer. Stir in the lemon extract. If using lemon oil, it will be stronger, so you may want to use less. The 1/8 teaspoon of lemon extract will give you a very delicate and mild lemon custard. If you want the lemon flavor more pronounced, double the amount of extract. Skim off the foam from the top of the custard with a spoon. Then divide the custard amongst the prepared cups. Carefully place the roasting pan in the oven and then pour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups.
Bake for about 35 minutes, or until they jiggle just a little only in the very center, when you tap the cups lightly. Transfer the custards to a rack and cool to room temperature, then cover and refrigerate for at least 2 hours before serving. Take custards out of the refrigerator about 15 minutes prior to serving. Serve with small dollops of sweetened whipped cream and fresh berries. Note- If you want to make bigger serving sizes...use six (6 to 8 oz.) custard cups and bake an additional 5 to 10 minutes.


Originally Submitted
9/24/2012





0 Out of 5 from 0 reviews

You can add this Mini Lemon Custard Cups recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.