Custard cups with strega
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| ½ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | teaspoon | Zest, lemon |
| 2½ | cup | Milk, scalded |
| ½ | cup | Sugar |
| 3 | tablespoons | Water |
| ½ | cup | Liqueur, Strega |
Directions
Beat the eggs with the sugar and vanilla until froth and lemon-colored.
Add the lemon zest and continue beating.
Add the milk, whisking all the while.
Boil the second half-cup of sugar with the water to make caramel and pour into custard cups.
Add the whisked egg-and-milk mixture and place cups in a pan.
Fill the pan with enough water to come halfway to the top of the cups.
Bake at 350 F for 45 minutes or until a toothpick comes out clean when inserted into the center of the custards.
Unmold and serve with Strega.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans