Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Egg yolks
3/4 c Sugar
2 c Heavy cream
2/3 c Milk
Grated rind of 1 lemon
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.

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