|1 tablespoon||Fresh lemon juice|
|1 cup||Heavy cream|
|¾ teaspoon||Vanilla extract|
Preheat the oven to 350 degrees F. In a nonreactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool.
Refrigerate the custards for at least 4 hours. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint.
Yield: 4 custard cups
ESSENCE OF EMERIL SHOW #EE2422
Random recipe of the day