Ingredients for Lemon Cup Custard
- Whole Milk
- Lemon, Zest Of
- 6 large eggs
- ¾ cup granulated sugar
- Lemon Extract
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How to Make Lemon Cup Custard
- In a saucepan, combine 4 cups whole milk and the zest of 2 large lemons. Bring just to a boil over medium heat.
- Remove from heat, cover, and let steep for 30 minutes to infuse the milk with lemon flavor.
- In a large bowl, whisk together 6 large eggs and ¾ cup granulated sugar until pale and thick.
- Strain the infused milk through a fine-mesh sieve into a large measuring cup, discarding the zest.
- Gradually whisk the warm milk into the egg mixture, a little at a time, ensuring the eggs don't curdle. Whisk constantly.
- If desired, stir in 1 teaspoon of lemon oil.
- Strain the custard mixture through a fine-mesh sieve back into the saucepan to remove any lumps.
- Place 6 (6-ounce) custard cups in a large, shallow roasting pan.
- Divide the custard mixture evenly among the custard cups.
- Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the custard cups.
- Bake in a preheated 325°F (160°C) oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Carefully remove the custard cups from the water bath and transfer to a wire rack to cool.
- Cover and refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
86g
Fat
13g
Carbs
7g
