Tuesday, March 10, 2009
Tuesdays with Dorie: Lemon Cup Custards
Wow there was a lot of tension in the ranks about this one! Personally, I love lemon, love custard and love eggs so had absolutely no problem with it. Thanks to Bridget of The Way The Cookie Crumbles for choosing such a simple, delightful recipe!
After reading about the lack of lemonyness, I let the milk simmer for about 10 minutes before bringing it up to the boil and then let it steep for over an hour. I baked them for just over 45 minutes because I wanted firm not jiggly custard. They got a little browner on top than I anticipated but I really liked the effect!
The taste test ...
Luscious, creamy and exactly what you want from a baked custard. I thought it was brilliant to get this effect from a custard which doesn't contain any cream. The lemon flavour was subtle but definitely there and really elevated an otherwise very plain dessert. I was originally planning on topping these with some stewed blueberries but in the end decided they didn't need it.
We will definitely be making these again and playing around with other flavour combinations.
You will find the recipe on The Way The Cookie Crumbles.