Lemon Caramel Custard Recipes

LEMON CARAMEL CUSTARD

Steps:

• In a small heavy saucepan combine 3/4 cup of the sugar, the cream of tartar, and 1/4 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, until it begins to turn golden. Continue to boil the syrup, swirling it and tilting the pan occasionally, until it is a deep golden caramel. Pour the caramel into a loaf pan, 9 1/4 by 5 1/4 by 3 inches, tilt the pan to coat the bottom and sides with the caramel, and let the caramel cool.
• In a large saucepan scald the milk with the cream over moderate heat. In a large heatproof bowl whisk together the whole eggs, the egg yolks, and the remaining 3/4 cup sugar until the mixture is light and frothy. Add the scalded milk mixture in a slow stream, stirring constantly, and stir in the lemon juice, the zest, and the vanilla. Set the loaf pan in a larger and deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan to reach two thirds of the way up the sides of the loaf pan.
• Bake the custard in the middle of a preheated 325°F. oven for 1 hour and 20 minutes, remove the loaf pan from the baking pan carefully, and remove the foil. (The custard will not appear set in the middle but it will continue to cook as it cools.) Let the custard cool and chill it, overnight. Run a thin knife around the edge of the custard, invert a serving platter over the custard, and invert the custard onto it.

LEMON CRèME CARAMEL

Steps:

• Preheat oven to 325°F.
• Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
• With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
• Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.