Hamersley's Bistro Souffled Lemon Custard
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large eggs, separated
- 1/4 tsp grated lemon zest
- 1 cup fresh lemon juice
- 2/3 cup all-purpose flour, sifted
- 2 cups milk
- 1 cup heavy cream
- 1/2 tsp salt
- Fresh mint leaves or berries, for garnish
Preheat the oven to 350° F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.
In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.
Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.
Serve on a plate or in a glass bowls, garnished with mint leaves or berries.Makes 8 Source:
Submitted by: Recipe Group Member
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