Lemon Custards With Lemon Verbena Recipes

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

Ingredients

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

Ingredients

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

MARGARET ATWOOD'S BAKED LEMON CUSTARD

Margaret Atwood's Baked Lemon Custard image

Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6

Number Of Ingredients 7

Ingredients

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

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