| Cuisine: Spanish | Type: Dessert | Serves: 4 |
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Source:
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Bon Appetit |
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Attributes:
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Comments:
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This custard separates as it bakes, forming two distinct layers. |
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Serving Suggestions:
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Ingredients:
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1 cup sugar 1/2 cup fresh lemon juice 3 large eggs 3 large egg yolks 1/2 cup whipping cream |
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Instructions:
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1. Preheat oven to 325°F. Whisk 1 cup sugar, 1/2 cup fresh lemon juice, eggs and egg yolks in large bowl until well blended. Gradually whisk in whipping cream. Strain through sieve into four 3/4-cup custard cups. Arrange cups in baking pan and add enough HOT water to come halfway up the sides of the custard cups. 2. Bake until custards are barely set in center, about 30 minutes. Remove cups from water andcool slightly. Cover and refrigerate overnight or for the better part of a day. (can be prepared 2 days ahead.) 3. Run small sharp knife around custards to loosen. Turn custards onto plate and garnish with lemon slices and fresh mint if desired. |
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Related recipes:
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None |
2001-03-10