Yield: 1 Servings
|10 tablespoons||Granulated Sugar|
|¼ teaspoon||Lemon Rind; Finely Grated|
|6 tablespoons||Granulated Sugar|
To prepare the caramelized cups heat sugar and water in a small skillet over medium-high heat, stirring constantly until the sugar is golden.
Remove from heat and pour into 6 oven proof custard cups.
Beat eggs and egg yolks together lightly with a wire whisk. Add lemon rind, sugar and milk. Pout into the caramelized custard cups and place in a pan of hot water. Cook on the top of the stove over medium heat 1-hour. Preheat oven to 350-F degrees. Continue to cook in the water-filled pan in the oven for 25-minutes or until a knife inserted in the center comes out clean.
Remove from water and cool, then refrigerate. To serve, loosen sides of custard with a knife and invert onto dessert dishes.
Posted to recipelu-digest Volume 01 Number 406 by "Diane Geary." <diane@...> on Dec 27, 1997