Lemon Cup Custard

Name: Lemon Cup Custard
Ingredients: 2 1/2 cups whole milk; 1 1/2 teaspoons lemon zest (about 1 lemon); 4 large eggs; 1/2 cup sugar; 1/4 teaspoon lemon extract (optional)

5 ingredients

4 steps

Ingredients

2 1/2 cups whole milk
1 1/2 teaspoons lemon zest (about 1 lemon)
4 large eggs
1/2 cup sugar
1/4 teaspoon lemon extract (optional)

Directions

1

Stir together milk and zest in a saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Reheat slowly.
2

Place rack in center of oven, and preheat to 325°. Line roasting pan with 2 layers of paper towels. Place 4 (6-ounce) custard or coffee cups in pan.
3

Whisk together eggs and sugar until well blended. Whisk 1/4 cup hot milk slowly into egg mixture. Continue to whisk, and strain in remaining milk; skim foam from surface. Stir in lemon extract, if desired.
4

Pour custard into cups. Put pan on oven rack, and fill pan with hot water halfway up side of cups. Bake at 325° for 40 to 45 minutes or until set. Transfer cups to wire rack, and let cool to room temperature. Cover and chill 2 hours or up to 2 days.