Ingredients Jump to Instructions ↓

  1. 1 1/4 cups sugar

  2. 1 tablespoon fresh lemon juice

  3. 3 eggs

  4. 1 cup heavy cream

  5. 3/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350ºF.

  2. Combine 1 cup of the sugar and the lemon juice in a heavy nonreactive saucepan over medium heat. Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown. Remove from the heat. Spoon 1 tablespoon of the caramel into each of four 6-ounce custard cups.

  3. Combine the eggs, cream, vanilla, and the remaining 1/4 cup sugar in a small mixing bowl. Whisk to dissolve the sugar.

  4. Evenly divide the mixture among the custard cups. Place the cups in a baking pan large enough to hold them comfortably. Fill the pan with enough water to reach three quarters of the way up the side of the cups.

  5. Bake for about 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, then refrigerate for at least 4 hours.

  6. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates.

  7. Yield : 4 servings


Send feedback