Receta Custard With Raspberry Sauce
| Raciónes: 12 |
Ingredientes
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Direcciones
- In a large mixing bowl; blend the egg yolks and whites together. Place the sugar in a saucepan and add in the water. Add in the grated lemon zest. Bring sugar and water mix to a boil over medium high heat and continue cooking without stirring till mix reaches the soft ball stage (239 degrees) on a candy thermometer. Using a pastry brush, generously coat with corn syrup the sides and bottom of 35 (2 oz) heat-proof Pyrex shot glasses. Pour the boiling sugar mix gradually in a slow stream into the egg yolks while stirring, being careful not to curdle the Large eggs.
- Using a measuring c. or possibly a small funnel, fill the shot glasses with the egg mix. Fill a steamer about 1/3 full with water. Bring the water to a boil. Place the shot glasses on a rack and place the rack in the steamer. (All the shot glasses may not fit at once, so custards may be steamed in several batches.) Reduce heat to medium; cover and steam till the custards spring back to the touch, about 10 to 15 min. (The recipe can also be made using miniature muffin tins, that will produce smaller custards, to be served 2 to a person. If using muffin tins, place them on a rack in a roasting pan containing an inch of water. Bring water to a boil; lower heat to medium, cover, and steam custards for 8 to 10 min.)
- Remove the shot glasses from the steamer and let cold completely on a rack. To unmold; press thumb lightly around the edges of the custards to loosen them. Tap the bottoms of the glasses gently on the counter surface; invert onto tray. Serve with raspberry sauce and if you like, whole raspberries for garnish. Yield: 35 individual custards (if using muffin tins, yield is 70 smaller custards).