*  Exported from  MasterCook  *

                          LEMON CARAMEL CUSTARD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Sugar
   1       pn           Cream of tartar
   3 1/2   c            Milk
   1       c            Heavy cream
   5       lg           Eggs
   5       lg           Egg yolks
   2       tb           Fresh lemon juice
   1       tb           Lemon zest
   1       t            Vanilla

  In a small heavy saucepan, combine 3/4 cup of sugar,
  cream of tartar, and 1/4 cup water. Bring the mixture
  to a boil, stirring until the sugar is dissolved.
  Boil the syrup, covered, for 1 minute.  Remove the lid
  and boil the syrup, undisturbed, until it begins to
  turn golden. Continue to boil the syrup, swirling it
  and tilting the pan, until it is deep golden caramel.
  Pour the caramel into a 9x5 loaf pan, tilt the pan to
  coat the bottom and sides, and let it cool.
  
  In a large saucepan, scald the milk with the cream
  over moderate heat.
   In a large heatproof bowl, whisk together the whole
  eggs, egg yolks , and the remaining sugar, until the
  mixture is light and frothy.  Add the scalded milk in
  a slow stream, stirring constantly, and stir in the
  lemon juice, zest, and vanilla.  Set the pan in a
  larger deeper baking pan and strain the custard
  mixture into the loaf pan.  Cover the loaf pan with
  heavy-duty foil and add enough hot water to the larger
  pan so that it reaches 2/3 of the way up the outside
  of the loaf pan.
  
  Bake the custard in the middle of a preheated 325f
  oven for 80 minutes. Remove the loaf pan from the
  larger one and remove the foil.
   (The custard will not appear set in the middle but it
  will set as it cools.)
  
  Let the custard cool and then chill it, covered,
  overnight.  Run a thin knife around the edge of the
  custard, invert a serving plate over it and invert the
  custard onto the plate.
  
  a 1972 Gourmet Mag. favorite
 


                   - - - - - - - - - - - - - - - - - -