1 1/2 cup sugar
1 pinch cream of tartar
3 1/2 cup milk
1 cup heavy cream
5 large eggs
5 large egg yolks
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla
A Recipe for
Lemon Caramel Custard
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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| James Michener |
This Recipe for Lemon Caramel Custard is one of thousands in the Recipes-to-go Dessert Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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| George Bernard Shaw (1856-1950) |
Food Tip |
This is a recipe for Lemon Caramel Custard from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
The poets have been mysteriously silent on the subject of cheese. |
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In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar,
and 1/4 cup water. Bring the mixture to a boil, stirring until the
sugar is dissolved. Boil the syrup, covered, for 1 minute. Remove the
lid and boil the syrup, undisturbed, until it begins to turn golden.
Continue to boil the syrup, swirling it and tilting the pan, until it
is deep golden caramel. Pour the caramel into a 9x5 loaf pan, tilt
the pan to coat the bottom and sides, and let it cool.
In a large saucepan, scald the milk with the cream over moderate heat.
In a large heatproof bowl, whisk together the whole eggs, egg yolks
, and the remaining sugar, until the mixture is light and frothy. Add
the scalded milk in a slow stream, stirring constantly, and stir in
the lemon juice, zest, and vanilla. Set the pan in a larger deeper
baking pan and strain the custard mixture into the loaf pan. Cover
the loaf pan with heavy-duty foil and add enough hot water to the
larger pan so that it reaches 2/3 of the way up the outside of the
loaf pan.
Bake the custard in the middle of a preheated 325f oven for 80
minutes. Remove the loaf pan from the larger one and remove the foil.
(The custard will not appear set in the middle but it will set as it
cools.)
Let the custard cool and then chill it, covered, overnight. Run a thin
knife around the edge of the custard, invert a serving plate over it
and invert the custard onto the plate.
a 1972 Gourmet Mag. favorite
Serves: 4
Lemon Caramel Custard Recipe brought to you by Recipes To-Go