PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon zest. Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in cream until sugar dissolves. Pass mixture through a strainer; stir in zest. Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish. Divide the lemon mixture evenly between the pots. Put dish in the oven and pour in hot tap water to come within 1/2 inch of the top of the pots. Bake, uncovered until the custards are just set in the centers, 35 to 40 minutes. Carefully remove pots from the water and set aside to cool completely. SERVING: Dust surface of custard with confectioners sugar and garnish with candied violet. Makes 6 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6|
|Calories from Fat: 308 (47%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1188mg||366 %|
|Sodium 65.4mg||2 %|
|Potassium 183.3mg||5 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 73.5g|
|Protein 16.4g||23 %|
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Calories per serving: 655
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