Lemon Cup Custard
This week, Bridget of The Way the Cookie Crumbles selected Lemon Cup Custard on page 387 of Dorie's book, Baking: From My Home to Yours.
Not since the raisin haters came out of the closet was there so much trash talk about the egg on the Tuesdays with Dorie website. Who knew that the little egg caused so much gag reflex to so many! Unlike my Ecuadorian friend who eats everything with an egg, I discovered there are many a baker out there who aren't card carrying members of Egg Custard Council.
I'm not a big fan of the egg custard, but I wanted to give this recipe a go. I made 1/4 of the recipe and that filled three mini-ramekins.
I followed Dorie's basic recipe and couldn't find my lemon extract so I just used the zest of two Meyer lemons to lemonize the custard. It's beyond simple to make, and I'll let my friend decide. I think I overcooked it a bit and it should have been a bit more jiggly (like parts of my body nowadays...but I digress). Also, I strained it twice...when adding the milk and when placing the custard in the ramekins. I probably won't make again, but I'm glad I gave it a shot.
Lemon Cup Custard
Thanks Bridget for the pick! I'm interested to see how other bakers changed up the flavors! Check out the other Tuesdays with Dorie bakers!
