Drunken Lemon Custard
Why I Love This Recipe
All of us over at Tuesdays with Dorie (www.tuesdayswithdorie.com) were presented with a tricky recipe - Lemon Cup Custard. After reading many comments complaining about the "eggy" and "bland" flavor, I knew I had my work cut out for me! After some hard thinking, I decided that adding some Grand Marnier and Blueberries into the mix may do the trick. And it did! The texture was velvety a smooth, and the flavor was very dynamic. The Grand Marnier just heightened the lemon and blueberry flavor! This dessert is something I will cook for a long time. The best part is - it's low calorie as well! Only 180 calories a serving!
Ingredients You'll Need
2¼ cups whole milk
grated zest of 2 lemons
4 large eggs
½ cup sugar
pure lemon oil or extract (optional)
Juice of 2 medium lemons
2 tablespoons flour
1 tablespoon Grand Marnier(optional)
1 pint blueberries
Getting ready: Have six (6-ounce; ¾-cup) custard or coffee cups at hand. Put the milk and zest in a saucepan and bring just to a boil. Sift flour into milk. Remove the pan from the heat, cover and set aside for 30 minutes so the zest can infuse the milk with its flavor. Reheat the milk before mixing the custard.
Getting ready to bake: Center a rack in the oven and preheat the oven to 325F. Line a roasting pan with a double thickness of paper towels and put the custard or coffee cups in the pan. Have a fine-mesh strainer at hand. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.
In a 1-quart glass measuring cup or a heatproof bowl, whisk the eggs, lemon juice, Grand Marnier, and sugar together until well blended. Still whisking, strain in about ¼ cup of the hot milk little by little - this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly strain in the remaining milk. Discard the zest remaining in the strainer.
With a spoon, skim the foam off the top of the custard. Line bottom of the ramekins with blueberries in a single layer, then pour the custard into the cups. Very carefully slide the roasting pan into the oven, then pour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups.
Bake the custards for 40 to 50 minutes, or until they jiggle only in the center when you tap the cups lightly. Transfer the cups to a rack and cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
Serving: Serve just as is.
Storing: Well covered and away from foods with strong odors, the custards will keep in the refrigerator for up to 2 days.