Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Sugar
1 tb Fresh lemon juice
3 Eggs
1 c Heavy cream
3/4 ts Vanilla extract

Preheat the oven to 350 degrees F. In a nonreactive saucepan, combine
1 cup sugar and lemon juice. Cook the sugar until it dissolves and
turns smooth and brown, about 10 minutes, stirring constantly. Remove
from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce)
ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk
the eggs, cream, vanilla and remaining sugar together, until the
sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill
the baking pan with enough water to reach three quarters of the way
up the sides of the cups. Bake the custards for 1 hour, or until the
custards are set. Remove the custards from the oven and cool.
Refrigerate the custards for at least 4 hours. Loosen the custards
and invert onto a small plate. Garnish with whipped cream and fresh
mint.

Yield: 4 custard cups

ESSENCE OF EMERIL SHOW #EE2422

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