A chilled, lemon-flavoured custard with a caramelized sugar topping.
butter, unsalted, to grease the ramekins | |||
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
2 cups | whipping cream 35% | 500 mL | |
1/2 cup | sugar | 100 g | |
5 | egg yolks | ||
1 tsp | vanilla extract | 5 mL | |
2 tbsp | brown sugar | 24 g | |
aluminum foil |
Due to the use of non-fractional egg amounts in this recipe, only limited choices in the number of servings are possible.
The custards can be kept up to 4 days in the refrigerator before the final caramelising step covered with a sheet of plastic wrap. Before serving, very gently blot the top surfaces with paper towels before sprinkling with the sugar and caramelizing.
per 1 serving (130 g)
Amount % Daily Value |
Calories 410 |
Fat 34 g 52 % |
Saturated
19.7 g
99 % |
Cholesterol 290 mg |
Sodium 40 mg 2 % |
Carbohydrate 24 g 8 % |
Fibre 0 g 0 % |
Sugars 21 g |
Net Carbs 24 g |
Protein 4 g |
Vitamin A 37 % |
Vitamin C 7 % |
Calcium 7 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | ½ |
Fats | 6 |
Other Foods | 1 ½ |