Best 3 Lemon Caramel Custard Recipes
Indulge in the delightful harmony of tangy lemon and velvety caramel in our exquisite Lemon Caramel Custard. This classic dessert combines the vibrant zest of lemons with the luscious sweetness of caramel, resulting in a symphony of flavors that will tantalize your taste buds. With three variations to choose from, this recipe caters to every palate.
For those who prefer a traditional approach, the Classic Lemon Caramel Custard offers a timeless indulgence. The zesty lemon custard is perfectly complemented by a layer of rich caramel, creating a harmonious balance of flavors.
If you desire a more contemporary twist, the Lemon Caramel Custard with Berries introduces a burst of freshness. This variation incorporates a medley of berries, adding a vibrant pop of color and a delightful burst of sweetness to the classic recipe. The berries' natural tartness beautifully complements the creamy custard and caramel, resulting in a dessert that is both visually appealing and incredibly delicious.
Finally, the Gluten-Free Lemon Caramel Custard caters to those with dietary restrictions. This variation uses gluten-free flour to create a delicate and flavorful crust, while maintaining the same delectable custard and caramel filling. Enjoy the indulgence of this classic dessert without compromising on taste or texture.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
LEMON CRèME CARAMEL
Categories Milk/Cream Food Processor Citrus Dairy Egg Dessert Bake Lemon Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
- With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
- Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.
LEMON-CARAMEL SAUCE
Try drizzling this tart sauce over Lemon Crepes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
- Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.
Tips:
- Use fresh lemon zest for the best flavor. Grate the zest directly from the lemon to avoid getting any of the bitter white pith.
- Don't overcook the custard. It should be set but still slightly wobbly in the center.
- Let the custard cool completely before refrigerating. This will help it to set properly.
- Serve the custard with your favorite toppings, such as fresh berries, whipped cream, or a sprinkle of cinnamon.
Conclusion:
This lemon caramel custard is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic dessert that is sure to please everyone at your table. With its creamy texture, tangy lemon flavor, and sweet caramel topping, this custard is sure to be a hit. So next time you are looking for a special dessert, give this lemon caramel custard a try. You won't be disappointed.
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