Upside Down Lemon Custard Cups Recipes

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Steps:

• Put the milk and the lemon zest in a saucepan and bring just to the boil. Remove from heat, cover and set aside. Let sit for 30 minutes in order for the lemon flavour from the zest to infuse the milk.
• Whisk the eggs together with the sugar. Strain the infused milk through a fine sieve into a large measuring cup. (Reserve the strainer with the lemon zest for a bit later)Whisking the whole time add the infused milk to the beaten eggs a little at a time in order to keep the eggs from cooking. Strain the mixture through the reserved lemon zest in the strainer back into the pan. Stir in lemon oil if using.
• Place 6 large (3/4 cup size) custard cups in a large shallow roasting pan. Divide the custard mixture between cups. Fill the roasting pan with boiling water just until it comes halfway up the sides of the custard cups.
• Carefully, place in a pre-heated 160*C/325*F oven and bake for 40 to 45 minutes, or until they jiggle only in the centre when you tap the cups lightly. Transfer to a wire rack to cool, then cover and refrigerate for at least 2 hours before serving.

Steps:

• Stir together the sugar, flour, salt, and lemon zest.
• Mix in butter until well combined and finely textured.
• Stir in egg yolks.
• Stir in lemon juice.
• Stir in the milk.
• Beat egg whites until stiff and carefully fold into mixture.
• Pour into 8 (lightly greased with butter) custard cups.
• Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
• Bake in a preheated 325F oven for 45 minutes.
• Serve warm.

Steps:

• Combine first 5 ingredients, stir until blended.
• Slowly add scalded milk, stirring constantly.
• Pour into 4 (6 oz) custard cups.
• Set cups in 9x9 inch baking pan.
• Pour 1 inch hot water into pan.
• Bake at 350* for 35 minutes, or until knife comes out clean.
• Remove from pan, cool.
• Chill.

Steps:

• cream butter, add sugar, flour, salt, lemon juice and lemon rind --
• seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly --
• beat egg whites till stiff --
• then add them to cake batter.
• pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
• bake 45 minutes at 350* --
• this may be baked in a 2 quart dish also --
• there will be lemon custard at the bottom and sponge cake on the top --
• cool on wire rack --
• I fill the custard cups a little more than 1/2 full -- .

Steps:

• Preheat oven to 350 degrees.
• Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
• Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
• Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
• Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
• Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.