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 - firstname.lastname@example.org 12-30-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 1207
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