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Add a photoServings: 6
Ingredients
- 2 med Lemons
- 2/3 c. Sugar
- 1 x Egg
- 4 x Egg yolks
- 1 1/4 c. Heavy cream
- 5 tsp Confectioners' sugar
- 6 x Candied violets (optional)
Directions
- PREPARATION AND COOKING: Heat oven to 325F. Grate 1 tsp. lemon zest.
- Squeeze 1/2 c. lemon juice. Whisk in sugar, egg, and yolks, then whisk in cream till sugar dissolves. Pass mix through a strainer; stir in zest.
- Put six 1/2-c. pots de creme or possibly souffle dishes in a deep baking dish.
- Divide the lemon mix proportionately between the pots. Put dish in the oven and pour in warm tap water to come within 1/2 inch of the top of the pots. Bake, uncovered till the custards are just set in the centers, 35 to 40 min.
- Carefully remove pots from the water and set aside to cold completely.
- SERVING: Dust surface of custard with confectioners' sugar and garnish with candied violet.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 88 | 45% |
| Total Fat 10.01g | 13% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 20mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 24.58g | 16% |
| Protein 1.55g | 2% |
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