LEMON CUSTARDS
This is another one of my favorite recipes. Borrowed from one of my pastry-chef heros, Emily Luchetti, these lemon custards are about as perfect a custard as they come. Despite the heavy sounding ingredients, they are light and lemony and just wonderful. I usually serve them with a crisp cookie. They don't need any other accompaniment.
Provided by P48422
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F.
- Place eight 6 oz.
- ramekins in a deep baking pan.
- Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
- Stir in the lemon juice and the cream.
- Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
- Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
- (It's easier to fill the pan when it's already in the oven).
- Cover the pan lightly with aluminum foil and bake for about 50 minutes.
- You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
- That's okay- I promise.
- That means they are perfect.
- Do not overcook, or your custard will taste like scrambled eggs.
- Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
- As they chill, they will completely firm up.
- Before serving, let them sit at room temperature for 15 minutes.
- I like to serve these with a crisp cookie, like a gingersnap.
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Zion cat aka alpha aka montes
[email protected]How long can I store this custard in the refrigerator?
Maryum Jee
[email protected]Can I use a different type of milk in this recipe?
obijuru chiamaka
[email protected]I'm allergic to eggs so I can't try this recipe. :(
Jion Khan
[email protected]This recipe is too complicated. I prefer a simpler custard recipe.
Muhammad ahmed Muhammad Ahmed
[email protected]I followed the recipe exactly but my custard turned out grainy. I'm not sure what I did wrong.
AM Asif
[email protected]This custard is a bit too tart for my taste, but I can see how others might enjoy it.
Emmanuel twizeyimana
[email protected]I've made this custard several times now and it's always a hit. It's so easy to make and it's always delicious.
Rocky Ross
[email protected]I'm not a fan of lemon desserts, but I thought I'd give this recipe a try. I was pleasantly surprised! The custard was smooth and creamy, and the lemon flavor was just right.
delara rastegar
[email protected]This custard is the perfect dessert for any occasion. It's light and refreshing, but still rich and decadent.
Pranto Sarkar
[email protected]I made this custard for a potluck and it was a huge hit. Everyone raved about how delicious it was.
Veronica Mweempe
[email protected]This recipe is a great way to use up extra lemons. I always have a few lemons on hand, and now I have a delicious way to use them.
Aliyan Qureshi
[email protected]This custard is so easy to make, and it's always a hit. I love that I can make it ahead of time and it still tastes great.
Bipana Kuna
[email protected]I'm not a huge fan of lemon desserts, but this custard was surprisingly good. It was light and fluffy, with just the right amount of tartness.
Abdon Aruei Arok
[email protected]This recipe is a keeper! The lemon custard was delicious and everyone loved it. I made it for a dinner party and it was a huge success.
Disa kgosieng
[email protected]I've tried many lemon custard recipes, but this one is by far the best. It's so easy to make and the results are always amazing. I love that it's not too sweet, and the lemon flavor really shines through.
P Watts
[email protected]This lemon custard was a delight! The texture was smooth and creamy, and the flavor was perfectly balanced between tart and sweet. I followed the recipe exactly and it turned out perfectly. I served it with fresh berries and it was a hit with my fami