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.
