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Recipe by: ranco
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See below ingredients and instructions of the recipe
6 Egg yolks 2/3 c Milk
3/4 c Sugar Grated rind of 1 lemon
2 c Heavy cream 6 tb Brown sugar
Heat heavy cream and lemon rind until almost boiling. Strain. Cream
yolks with sugar until pale and fluffy, about 2 minutes. Slowly pour
hot cream into yolk/sugar mix, stirring gently. Pour mixture into
ungreased oven proof custard cups. Bake in a bain marie at 350 F (150
C) for about 50 minutes, until custard is set. Remove from oven, cool
to room temperature and refrigerate overnight, covered.
Traditional serving suggestion: place cooled custard cups on a baking
sheet. Sprinkle brown sugar evenly but sparingly over the surface of
the custards. Place under a very hot broiler until the sugar just
melts, about 1 minute. Wait another 1 minute and serve. The sugar
should be warm and crispy, and the custard cool and smooth.
Note: I think this custard is better served cold, without the melted
brown sugar on top of it.
Gabi Shahar, April 1994.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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