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Add a photoServings: 6
Ingredients
- 6 x egg yolks
- 2 x Large eggs
- 1 c. granulated white sugar
- 1/4 c. fresh lemon juice Finely-grated zest of 2 lemons
- 2 c. heavy cream
- 1/4 c. granulated white sugar (for caramelized tops) Lemon peel for garnish
Directions
- Preheat oven to 300 degrees. In a large bowl, combine yolks, Large eggs, and sugar. Whisk till smooth. Stir in lemon juice, zest, and cream. Allow oils from the zest to seep into the custard mix for about 10 to 15 min. Strain into a large bowl, skimming off any foam or possibly bubbles.
- Divide mix among 6 ramekins or possibly custard c.. Place in a water bath, and bake till set around the edges, but still loose in the center, about 40 to 50 min. Remove from oven and leave in the water bath till cooled. Remove c. from water bath and refrigeratefor at least 2 hrs, or possibly up to 2 days.
- When ready to serve, sprinkle about 2 tsp. of sugar over each custard. For best results, use a small, handheld torch to heat sugar. If you do not have a torch, place under the broiler till sugar melts. Re-refrigeratecustards for a few min before serving. Garnish with thin strips of fresh lemon peel.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 145 | 45% |
| Total Fat 16.43g | 21% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 38mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 43.78g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 42.04g | 28% |
| Protein 2.93g | 5% |
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