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Lemon Cup Custard Recipe

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This recipe for Lemon Cup Custard, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Allen
Added: Sunday, December 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups whole milk
1 1/2 teaspoons lemon zest , about 1 lemon
4 large eggs
1/2 cup sugar
1/4 teaspoon lemon extract, optional

Directions:
Directions:
1. Combine milk and zest in a saucepan; bring to a boil. Remove from heat; cover, and let stand 30 minutes. Reheat slowly.

2. Place rack in center of oven, and preheat to 325 degrees. Line roasting pan with 2 layers of paper towels. Place 4 (6 oz) custard or coffee cups in pan.

3. Whisk together eggs and sugar until well blended. Whisk 1/4 cup hot milk slowly into egg mixture. Continue to whisk, and strain in remaining milk; skim foam from surface. Stir in lemon extract.

4. Pour custard into cups. Put pan on oven rack, and fill pan with hot water halfway up side of cups.

5. Bake a 325 degrees for 40 to 45 minutes or until set. Transfer cups to wire rack and let cool to room temperature. Cover and chill 2 hours or up to 2 days.

Number Of Servings:
Number Of Servings:
4

 

 

 

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