Lemon Custards With Lemon Verbena Recipes

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VANILLA CUSTARD WITH PRUNES POACHED IN LEMON VERBENA AND MAPLE CARAMEL



Vanilla Custard With Prunes Poached In Lemon Verbena And Maple Caramel image

Provided by Joan Acocella

Categories     dessert

Time 3h

Yield Six servings

Number Of Ingredients 9

2 tablespoons dried lemon verbena leaves (or substitute 2 chamomile or verbena tea bags)
18 pitted prunes
5 ounces maple syrup
1 ounce heavy cream
1/2 ounce (1 tablespoon) butter
2 cups milk
1 vanilla bean or 1 teaspoon vanilla extract
4 eggs
1/2 cup sugar

Steps:

  • Prepare an infusion with the lemon verbena or tea bags and 2 cups boiling water. Add the prunes and let soak overnight. Drain the prunes thoroughly and pat dry. Set aside.
  • In a small, heavy saucepan, heat the maple syrup to 275 degree, watching carefully to make sure the sugar does not boil over. Remove from heat and whisk in cream and butter. Pour into 6 3-inch ramekins.
  • Preheat the oven to 275 degrees.
  • If using vanilla bean, bring milk and bean to a simmer in a heavy saucepan; remove from heat and let steep 10 minutes. Strain, and discard the vanilla bean. If using vanilla extract, heat the milk and stir in the vanilla.
  • Meanwhile, in a separate bowl, beat together the eggs and sugar and pour in the infused milk. Mix gently. Place 3 prunes in each ramekin and divide the custard among them. Place in a hot-water bath and bake for 45 minutes, or until custard is set. Chill 2 hours. Unmold onto individual serving plates and serve.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 82 milligrams, Sugar 46 grams, TransFat 0 grams

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

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