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Name: Caramel Cup Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 3 Eggs; 1 1/4 c Sugar; Whipped cream; Chopped fresh mint; 1 c Heavy cream; 3/4 ts Vanilla extract

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INGREDIENTS

1 tb Fresh Lemon Juice
3 Eggs
1 1/4 c Sugar
Whipped cream
Chopped fresh mint
1 c Heavy cream
3/4 ts Vanilla extract
=== GARNISH ===

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. In a nonreactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 Recipe by: Emeril Lagasse

NOTES

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Caramel Cup Custard

1 tb Fresh Lemon Juice
3 Eggs
1 1/4 c Sugar
 Whipped cream
 Chopped fresh mint
1 c Heavy cream
3/4 ts Vanilla extract
 === GARNISH ===

Preheat the oven to 350 degrees. In a nonreactive saucepan, combine 1  cup sugar and lemon juice. Cook the sugar until it dissolves and  turns smooth and brown, about 10 minutes, stirring constantly. Remove  from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce)  ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk  the eggs, cream, vanilla and remaining sugar together, until the  sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill  the baking pan with enough water to reach three quarters of the way  up the sides of the cups. Bake the custards for 1 hour, or until the  custards are set. Remove the custards from the oven and cool.  Refrigerate the custards for at least 4 hours. Loosen the custards  and invert onto a small plate. Garnish with whipped cream and fresh  mint. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    12-30-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 4 servings

Calories: 1207
Calories from Fat: 367 (30%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 3.4g
Cholesterol 875mg		269 %
Sodium 287.9mg		10 %
Potassium 347.2mg		9 %
Total Carbohydrate 191.9g		56 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 191.3g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1207

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