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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar,
and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar
is dissolved.
2. Boil the syrup, covered, for 1 minute. Remove the lid and boil the
syrup, undisturbed, until it begins to turn golden. Continue to boil
the syrup, swirling it and tilting the pan, until it is deep golden
caramel.
3. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom
and sides, and let it cool.
4. In a large saucepan, scald the milk with the cream over moderate heat.
5. In a large heatproof bowl, whisk together the whole eggs, egg yolks ,
and the remaining sugar, until the mixture is light and frothy.
6. Add the scalded milk in a slow stream, stirring constantly, and stir in
the lemon juice, zest, and vanilla.
7. Set the pan in a larger deeper baking pan and strain the custard
mixture into the loaf pan.
8. Cover the loaf pan with heavy-duty foil and add enough hot water to the
larger pan so that it reaches 2/3 of the way up the outside of the loaf
pan.
9. Bake the custard in the middle of a preheated 325f oven for 80
minutes. Remove the loaf pan from the larger one and remove the foil.
Let the custard cool and then chill it, covered, overnight. Run a thin
knife around the edge of the custard, invert a serving plate over it and
invert the custard onto the plate.
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