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POTS DE CREME AU
CITRON
LEMON CUSTARDS
This is a light version.
Also, see the richer and creamier
Creamy lemon custards
Serves: 8
1/2 cup sugar
4
eggs, beaten
2 tablespoons cornstarch
grated rind of 2 lemons
½ cup lemon juice
3 cups 2% milk
1 teaspoon lemon extract
whipped cream (optional)
In medium
bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.
In large saucepan, heat milk over medium heat until tiny bubbles appear around
edges of pan.
Stir into egg mixture. Strain through a fine strainer and
add lemon rind. Return mixture to clean saucepan.
Cook over medium heat
while whisking 5 to 7 minutes or until thickened.
Divide lemon custard
evenly among eight 1/2-cup ramekins or custard cups.
Allow to cool
slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with whipped cream before serving.
