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Recipe by: joris
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See below ingredients and instructions of the recipe
4 lg Eggs 2 1/2 c Milk, scalded
1/2 c Sugar 1/2 c Sugar
1/2 ts Vanilla 3 tb Water
1 ts Zest, lemon 1/2 c Liqueur, Strega
Beat the eggs with the sugar and vanilla until froth and
lemon-colored.
Add the lemon zest and continue beating.
Add the milk, whisking all the while.
Boil the second half-cup of sugar with the water to make caramel
and pour into custard cups.
Add the whisked egg-and-milk mixture and place cups in a pan.
Fill the pan with enough water to come halfway to the top of the cups.
Bake at 350 F for 45 minutes or until a toothpick comes out
clean when inserted into the center of the custards.
Unmold and serve with Strega.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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