If you are at loss for a quick, simple, and delicious lunch or dinner dessert, this is the one. Serve with Ginger Cookies.
Eight 6-ounce ovenproof ramekins
Put the egg yolks, eggs, and sugar in a stainless steel bowl and whisk them until smooth. Stir in the lemon juice and the cream. Strain the lemon custard base and skim off any air bubbles.
Pour the custard into the ramekins. Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and
Refrigerate the custards, several hours to overnight.
Before serving, let the custards sit at room temperature for 15 minutes.
© 1993 Emily Luchetti. All rights reserved.