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1
1/2
cups
Sugar
1
Pinch
of Cream of Tartar
3
1/2
cups
Milk
1
cup
Heavy cream
5
Large
Eggs
5
Large
egg yolks
2
Tbsp
Fresh lemon juice
1
Tbsp
Fresh Lemon Zest, grated
1
tsp
Vanilla
In a
small heavy saucepan, combine 3/4ths cup of the sugar, the cream of tartar, and 1/4 cup of water; bring the mixture to
a boil, stirring until the sugar is dissolved, and boil the syrup,
covered, for 1 minute.
Remove the lid and boil the syrup, undisturbed until it
begins to turn golden. Combine to boil the syrup, swirling it and
tilting the pan occasionally, until it is a
deep golden caramel. Pour the caramel into a loaf pan, 9
1/4th by 5 1/4th by 3 inches, tilt the pan to coat the bottom and
sides with
the caramel, and let the caramel cool. In a large saucepan scald the milk
with the cream over moderate heat. In a large heatproof bowl whisk together
the whole eggs, the egg yolks and the remaining 3/4ths cup sugar until the
mixture is light and frothy. Add the scalded milk mixture in
a slow steam, stirring constantly, and stir in the
lemon juice, the zest, and the vanilla. Set the loaf pan in a larger and
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 to
reach two thirds of
the way up the
sides of the loaf pan. Bake the custard in the middle of a preheated 325F
oven for about 1 1/2 hours until a knife inserted in the middle comes out
clean. Do not overcook (The custard may not
appear set in the middle but it will continue to cook as it cools.) Let
the custard
cool and
chill it, covered, overnight. Servings: 10.
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