Lemon Custards

Recipe by P48422
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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