Lemon Cup Custard

Lemon Cup Custard
Photo by Jim Franco


  • 4 large eggs
  • 1 ½ teaspoons lemon zest (about 1 lemon)
  • ½ cup sugar
  • ¼ teaspoon lemon extract (optional)
  • 2 ½ cups whole milk

1. Stir together milk and zest in a saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Reheat slowly. 2. Place rack in center of oven, and preheat to 325°. Line roasting pan with 2 layers of paper towels. Place 4 (6-ounce) custard or coffee cups in pan. 3. Whisk togethe...

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