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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe comes from the March/April issue of Tastes of Italia . Serve it with some fresh raspberries mixed with a little Chambord if you like. Ingredients:
4 cups water |
2 1/2 cups whole milk |
4 egg yolks |
1 teaspoon grated lemon zest |
3 teaspoons fresh lemon juice |
1/2 cup sweetened condensed milk |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
6 tablespoons light brown sugar |
Directions:
1. Preheat oven to 325 degrees; bring the water to a boil.
2. In a large bowl,combine the milk,egg yolks,lemon zest, juice, condensed milk and cornstarch; whisk together until smooth, then whisk in vanilla.
3. Place 6 ramekins or ceramic bowls in a 9 X 12-inch baking dish. Divide the cream mixture evenly among the ramekins.
4. Carefully pour the boiling water into the baking dish so that it comes about half way up the small dishes.
5. Bake until lightly set, about 40 to 45 minutes.
6. Remove from water and carefully place on wire rack to cool.
7. When cool,cover loosely with plastic wrap and refrigerate at least 4 hours or up to 2 days.
8. When ready to serve, position broiler rack 4 inches from heat source and turn oven on to broil.
9. Spoon a tablespoon of brown sugar over each dish and bake 30 to 40 seconds until sugar melts.
10. Remove and let stand until caramel hardens.
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