Upside Down Lemon Custard Cups Recipes

UPSIDE DOWN LEMON CUSTARD CUPS

Steps:

• In bowl blend butter, egg yolks and lemon juice, stir in zest, salt, sugar and flour beat til smooth; add milk and stir to blend.
• Beat egg whites til stiff but not dry; fold whites into yolk mixture; turn into 6 buttered custard cups set in pan of hot water bake 30-35 minutes at 375 degrees F.
• Chill, Turn out onto dessert dish upside down.

LEMON CUPS

Steps:

• Preheat oven to 350°F.
• Grease eight (6 ounce) custard cups; set aside.
• In a large bowl, beat sugar, flour and butter/margarine.
• Add lemon peel and lemon juice; set aside.
• In a small bowl, mix egg yolks and milk.
• Add to cream mixture and stir.
• Fold in egg whites.
• Pour into cups.
• Place in baking pan and add one inch of water to pan.
• Bake for 35 to 40 minutes or until golden.

BAKED CUSTARD CUPS

Steps:

• Combine first 5 ingredients, stir until blended.
• Slowly add scalded milk, stirring constantly.
• Pour into 4 (6 oz) custard cups.
• Set cups in 9x9 inch baking pan.
• Pour 1 inch hot water into pan.
• Bake at 350* for 35 minutes, or until knife comes out clean.
• Remove from pan, cool.
• Chill.

MEYER LEMON CUSTARD CUPS

Steps:

• Preheat oven to 350 degrees.
• Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
• Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
• Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
• Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
• Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.

UPSIDE DOWN LEMON PUDDING CAKES

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
• With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
• Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.

LEMON CUPS

Steps:

• Stir together the sugar, flour, salt, and lemon zest.
• Mix in butter until well combined and finely textured.
• Stir in egg yolks.
• Stir in lemon juice.
• Stir in the milk.
• Beat egg whites until stiff and carefully fold into mixture.
• Pour into 8 (lightly greased with butter) custard cups.
• Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
• Bake in a preheated 325F oven for 45 minutes.
• Serve warm.

PASTEIS DE NATA OR BAKED CUSTARD CUPS

Steps:

• Preheat oven to 350°F.
• **24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature.
• Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly.
• Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened.
• Let mixture cool completely before pouring into the tart shells.
• The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups).
• Dust knife with flour as needed when cutting to prevent sticking.
• Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together.
• Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick !
• Place dough in muffin tin and work in so that the dough is even with the top edge.
• Fill each tin which is lined with dough with the filling so that filling is almost to the top.
• For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly.
• ***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool.
• Let baked cups cool completely then refrigerate in an airtight container.
• These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen.