Beat the eggs with the sugar and vanilla until froth and lemon-colored. Add the lemon zest and continue beating. Add the milk, whisking all the while. Boil the second half-cup of sugar with the water to make caramel and pour into custard cups. Add the whisked egg-and-milk mixture and place cups in a pan. Fill the pan with enough water to come halfway to the top of the cups. Bake at 350 F for 45 minutes or until a toothpick comes out clean when inserted into the center of the custards. Unmold and serve with Strega. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 224 (24%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 350.2mg||12 %|
|Potassium 339.6mg||9 %|
|Total Carbohydrate 152g||45 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 152g|
|Protein 31.5g||45 %|
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Calories per serving: 940
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