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Receta Lemon Custards With Lemon Verbena ...
by Global Cookbook

Lemon Custards With Lemon Verbena ...
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Ingredientes

  • 1 c. water
  • 14 x fresh or possibly dry lemon verbena leaves (optional) (leaves 2" to 2 1/2" long)
  • 10 x strips lemon peel, 2" by 1/2" yellow part only
  • 6 Tbsp. sugar
  • 1 1/2 c. whipping cream
  • 6 lrg egg yolks
  • 1 tsp fresh lemon juice

Direcciones

  1. Preheat oven to 325 degrees. Combine first 3 ingredients in medium saucepan. Boil till mix is reduced to 1/2 c., about 4 min. Add in sugar; simmer till mix is reduced to 1/3 c., about 3 min. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in warm cream mix. Whisk in lemon juice.
  2. Strain custard through sieve into 4-c. measuring c.. Divide among six 2-c. ramekins or possibly souffle dishes. Cover ramekins with foil. Place ramekins in 13- by 9- by 2-inch metal baking pan. Add in sufficient warm water to pan to come halfway up sides of ramekins.
  3. Bake custards till just set, about 45 min. Remove pan from oven; let custards cold in water in pan. Transfer ramekins to refrigerator. Refrigerateat least 4 hrs or possibly overnight. Serve chilled.
  4. This recipe yields 6 servings.
  5. Comments: Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dry lemon verbena can be found at specialty foods stores.
  6. Description: "(Pots De Creme Au Citron Et A La Verveine)"