2 c Milk, or for richer custard, use combination of milk and light cream
Zest of 1 Lemon - Grated
2 Eggs
2 Egg Yolks
1/2 c Sugar
1 tsp Vanilla Extract
1/4 c Currant Jelly
1 T Orange Juice
6 Pretty Strawberries
1 Lemon for Sugared Lemon Peel
Instructions
Preheat oven to 300 degrees. Heat milk with lemon zest over medium heat stirring constantly until it reaches the boiling point. Set aside to cool slightly.
In mixing bowl, beat eggs and egg yolks with sugar until fluffy and pale yellow. Stir in vanilla.
Slowly whisk milk into egg mixture. Pour liquid into large measuring cup to transfer to individual molds. Divide evenly and place filled ramekins in Pyrex casserole.
Custards are cooked in a water bath. Place casserole in oven, then very carefully pour in boiling water until it comes halfway up the sides of the ramekins.
Cook for 30 minutes until custard is not quite set and still jiggles in the middle. If you used light cream, custard will set up quicker.
Remove from water bath and let cool. Cover with plastic wrap and refrigerate.
TO MAKE GLAZE: Melt jelly with orange juice over low heat. Let it cool to lukewarm.
Place berry on top of custard and pour a little glaze over. Garnish with lemon peel if desired.
TO SUGAR LEMON PEEL: With vegetable peeler, cut lemon skin into long thin pieces, avoiding as much white pith as possible. Cut strips into narrow pieces. In saucepan, combine 1 cup water with 1/2 cup sugar and bring to a boil. Drop lemon strips into water and boil for five minutes. Drain. When cool enough to handle, roll into tight circles and place on cake rack. When almost dry, roll in granulated sugar and return to cake rack to finish drying.
Originally Submitted
11/17/2008
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