Ingredients for Meyer Lemon Custard Cups
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How to Make Meyer Lemon Custard Cups
- Preheat oven to 350°F (175°C).
- Butter eight 3/4 cup ramekins or custard cups.
- In a medium bowl, whisk together 1/2 cup + 2 tbsp granulated sugar, 1/4 cup all-purpose flour, and a pinch of salt until well combined.
- In a large bowl, whisk together 2 cups whole milk, 4 large egg yolks, 1/2 cup fresh Meyer lemon juice, and the zest of 1 Meyer lemon until thoroughly blended.
- Gradually whisk the dry ingredients (from step 3) into the wet ingredients (from step 4) until a smooth custard forms.
- In a clean, dry bowl, using an electric mixer, beat 4 large egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup granulated sugar to the egg whites and continue beating until stiff, glossy peaks form.
- Gently fold 1/4 of the beaten egg whites into the custard to lighten it.
- Fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Divide the custard evenly among the prepared ramekins.
- Place the ramekins in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (bain-marie).
- Bake for 27-30 minutes, or until the custards are golden brown and set in the center.
- Remove from the oven and let cool slightly in the water bath.
- Remove ramekins from water bath and let cool completely on a wire rack.
- Chill the custard cups uncovered for at least 4 hours, or preferably overnight, then cover and refrigerate.
- To serve, run a small knife around the edge of each custard cup to loosen.
- Invert each custard cup onto a serving plate.
- Top each custard cup with a dollop of whipped crème fraîche (see optional step below).
- Optional: In a medium bowl, beat 1/2 cup crème fraîche with an electric mixer until softly whipped.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
96g
Fat
38g
Carbs
9g
