patbastrop
Well-known member
Made this last night to serve to friends today after lunch and checking out Bastrop's historical downtown. It was really delightful!
Lemon-fennel creme caramel
to serve 8 to 10
Ingredients
1 1/3 cups sugar
1/4 cup water
2 cups heavy whipping cream
1/4 cup finely grated lemon zest
1/2 teaspoon fennel seeds
3 large eggs
2 large egg yolks
1/4 cup fresh lemon juice
pinch of salt
1. Position a rack in the middle of the oven and preheat the oven to 325 degrees. Have ready an 8 by 2 inch round glass baking dish and a 9 by 13 inch baking pan. Put the kettle on to heat water for the water bath.
2. Heat 1 cup of the sugar and the 1/4 cup water in a heavy medium saucepan over medium heat, stirring, until the sugar dissolves. Increase the heat to high and boil, without stirring, until the mixture is a dark amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Immediately and carefully, pour the caramel into the baking dish, tilting it to coat the bottom and sides evenly. Let stand to cool and harden. (The caramel may be made up to 2 days ahead and refrigerated, covered; return the caramel to room temperature before adding the hot custard.)
3. Meanwhile, bring the cream, zest, and fennel seeds just to a boil over medium heat in a medium saucepan. Remove the pan from the heat and let stand, covered, for 10 minutes.
4. Combine the eggs, the yolks, the remaining 1/3 cup of sugar, the lemon juice and salt in a medium bowl, stirring with a wooden spoon. Add 1/2 cup of the cream mixture and stir gently to avoid forming air bubbles and to combine well. In a slow steady stream, pour in the remaining cream, stirring constantly. Pour the custard through a strainer into a 4-cup glass measure and then pour it into the round baking dish. Place the dish into the 9 by 13 inch pan, place it in the oven and pour enough boiling water into the large pan to reach halfway up the side of the round baking dish.
5. Bake for 35 to 40 minutes, until the custard is just set around the edge and still jiggly in the center. Do not over-bake; the custard will set as it cools. Carefully remove the baking dish from the pan and let it cool on a wire rack. Refrigerate, loosely covered for at least 4 hours or up to 2 days until set and thoroughly chilled.
6. To serve, run a table knife around the edge of the creme caramel and make certain it is loosened. Invert a flat serving plate with a slight lip over the round baking dish and invert the creme caramel onto the dish. Some of the caramel will adhere to the bottom of the baking dish. Carefully scrape with a rubber spatula, allowing it to drizzle over the top of the custard.
from Lori Longbotham's Luscious Lemon Desserts
Lemon-fennel creme caramel
to serve 8 to 10
Ingredients
1 1/3 cups sugar
1/4 cup water
2 cups heavy whipping cream
1/4 cup finely grated lemon zest
1/2 teaspoon fennel seeds
3 large eggs
2 large egg yolks
1/4 cup fresh lemon juice
pinch of salt
1. Position a rack in the middle of the oven and preheat the oven to 325 degrees. Have ready an 8 by 2 inch round glass baking dish and a 9 by 13 inch baking pan. Put the kettle on to heat water for the water bath.
2. Heat 1 cup of the sugar and the 1/4 cup water in a heavy medium saucepan over medium heat, stirring, until the sugar dissolves. Increase the heat to high and boil, without stirring, until the mixture is a dark amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Immediately and carefully, pour the caramel into the baking dish, tilting it to coat the bottom and sides evenly. Let stand to cool and harden. (The caramel may be made up to 2 days ahead and refrigerated, covered; return the caramel to room temperature before adding the hot custard.)
3. Meanwhile, bring the cream, zest, and fennel seeds just to a boil over medium heat in a medium saucepan. Remove the pan from the heat and let stand, covered, for 10 minutes.
4. Combine the eggs, the yolks, the remaining 1/3 cup of sugar, the lemon juice and salt in a medium bowl, stirring with a wooden spoon. Add 1/2 cup of the cream mixture and stir gently to avoid forming air bubbles and to combine well. In a slow steady stream, pour in the remaining cream, stirring constantly. Pour the custard through a strainer into a 4-cup glass measure and then pour it into the round baking dish. Place the dish into the 9 by 13 inch pan, place it in the oven and pour enough boiling water into the large pan to reach halfway up the side of the round baking dish.
5. Bake for 35 to 40 minutes, until the custard is just set around the edge and still jiggly in the center. Do not over-bake; the custard will set as it cools. Carefully remove the baking dish from the pan and let it cool on a wire rack. Refrigerate, loosely covered for at least 4 hours or up to 2 days until set and thoroughly chilled.
6. To serve, run a table knife around the edge of the creme caramel and make certain it is loosened. Invert a flat serving plate with a slight lip over the round baking dish and invert the creme caramel onto the dish. Some of the caramel will adhere to the bottom of the baking dish. Carefully scrape with a rubber spatula, allowing it to drizzle over the top of the custard.
from Lori Longbotham's Luscious Lemon Desserts