Ingredientes
2 1/4 chávenas de leite gordo
raspa de um limão
4 ovos grandes
1/2 chávena de açúcar
Óleo de limão puro ou extracto de limão [opcional]
Lemon Cup Custard
From Baking From My House to Yours by Dorie Greenspan
2 1/4 cups whole milk
grated zest from one lemon
4 large eggs
1/2 cup sugar
Pure lemon oil or lemon extract [optional]
Prepare 6 ramequins com capacidade para 180 ml. Leve ao lume num tacho o leite com a raspa de limão até levantar fervura. Retire o tacho do lume, cubra e deixe repousar durante 30 minutos para que o leite ganhe o sabor do limão. Leve novamente ao lume para aquecer o leite.
Centre a grade do forno e pré-aqueça a 165ºC. Forre uma assadeira com uma camada dupla de papel de cozinha e coloque os ramequins dentro. Ferva água numa chaleira [não fervi, coloquei no forno com o tabuleiro e ramequins]. Num copo medidor ou tigela com capacidade de 950 ml e resistente ao calor, bata os ovos com o açúcar até estarem bem misturados. Sem parar de mexer, coe aos poucos 1/4 do leite quente para a mistura dos ovos e açúcar, de modo a temperar os ovos e evitar que talhem. Mexendo sempre, coe o restante leite. Descarte a raspa de limão. Para um sabor a limão mais forte, junte umas gotas de óleo ou extracto de limão.
Com uma colher remova a espuma por cima do creme e verta-o para os ramequins. Coloque a assadeira no forno e deite a água quente dentro, até ficar a meio das paredes exteriores dos ramequins.
Deixe cozinhar durante 40-45 minutos ou até a custard abanar somente no centro quando se toca nos recipientes. Deixe arrefecer até à temperatura ambiente e refrigere durante pelo menos duas horas antes de servir.
Have six 6-ounce custard or coffee cups at hand. Put the milk and zest in a saucepan and bring just to a boil. Remove the pan from the heat. Cover and set aside for 30 minutes so the zest can infuse the milk with its flavore. Reheat the milk before mixing the custard.
Center a rack in the oven and preheat the oven to 325 degrees. 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 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 and sugar together until well blended. Still whisking, strain in about 1/4 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. If you’d like a stronger lemon flavor stir in a few drops of lemon oil or extract into the custard. Don’t go overboard — 1/8 teaspoon extract, less if you’re using oil, is about all you’ll need.
With a spoon, skim the foam off the top of the custard, then pour the custard into the cups. Very carefully slid 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 40-45 minutes, or until they jiggle only in the center when you tap the cups lightly. Transfer the custard to a reack and cool to room temperature then cover and refrigerate for at least 2 hours before serving.
Note-I add vanilla seeds to enhance the flavor.
Note-I add vanilla seeds to enhance the flavor.
