Lemony Creme Bruleedessert, french 6 egg yolks 3/4 cup sugar 2 cup heavy cream 2/3 cup milk 1 grated rind of 1 lemon 6 tablespoon brown sugar Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks with sugar until pale and fluffy, about 2 minutes. Slowly pour hot cream into yolk/sugar mix, stirring gently. Pour mixture into ungreased oven proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50 minutes, until custard is set. Remove from oven, cool to room temperature and refrigerate overnight, covered. Traditional serving suggestion: place cooled custard cups on a baking sheet. Sprinkle brown sugar evenly but sparingly over the surface of the custards. Place under a very hot broiler until the sugar just melts, about 1 minute. Wait another 1 minute and serve. The sugar should be warm and crispy, and the custard cool and smooth. Note: I think this custard is better served cold, without the melted brown sugar on top of it. Gabi Shahar, April 1994. |
