Lemon Caramel Custard
Description
This Lemon Caramel Custard is the epitome of elegant comfort food. The base begins with a homemade golden caramel, poured into a loaf pan to create a glossy, sweet coating that contrasts beautifully with the creamy custard. The custard itself is enriched with both whole eggs and extra yolks, resulting in an incredibly smooth, velvety texture. Infused with fresh lemon juice and zest, the flavor profile is bright and zesty, cutting through the richness of the heavy cream and milk. Its a show-stopping dessert that looks impressive yet relies on simple, high-quality ingredients. Perfect for holiday dinners, special celebrations, or whenever you want to treat yourself to something truly indulgent. Serve chilled for the best texture and flavor balance.Ingredients
Directions
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In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water.
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Bring the mixture to a boil, stirring until the sugar is completely dissolved.
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Cover the pan and boil the syrup for 1 minute.
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Remove the lid and continue boiling undisturbed until the syrup begins to turn golden.
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Swirl and tilt the pan gently to ensure even cooking until the syrup is a deep golden caramel color.
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Pour the hot caramel into a 9x5 inch loaf pan, tilting the pan to coat the bottom and sides evenly. Let it cool and harden.
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Preheat the oven to 325F (165C).
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In a large saucepan, combine the milk and heavy cream. Heat over moderate heat until it just begins to steam (scalding point).
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In a large heatproof bowl, whisk together the whole eggs, egg yolks, and the remaining 3/4 cup of sugar until the mixture is light and frothy.
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Slowly pour the scalded milk mixture into the egg mixture in a thin stream, stirring constantly to temper the eggs.
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Stir in the fresh lemon juice, lemon zest, and vanilla extract.
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Strain the custard mixture through a fine-mesh sieve into the prepared caramel-coated loaf pan to ensure a smooth texture.
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Place the loaf pan inside a larger deep baking pan.
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Carefully pour hot water into the larger pan until it reaches about 2/3 of the way up the sides of the loaf pan.
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Cover the loaf pan tightly with heavy-duty aluminum foil.
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Bake in the preheated oven for 80 minutes, or until the edges are set but the center still has a slight jiggle.
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Remove the loaf pan from the water bath and discard the foil.
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Let the custard cool to room temperature, then cover and refrigerate overnight to allow it to set completely.
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Before serving, run a thin knife around the edges of the custard. Invert a serving plate over the pan and flip it over to release the custard.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1245.8kcal
- % Daily Value *
- Total Fat 70.7g109%
- Saturated Fat 28.1g141%
- Cholesterol 1886.5mg629%
- Sodium 316.8mg14%
- Total Carbohydrate 110.2g37%
- Dietary Fiber 0.5g2%
- Sugars 108.3g
- Protein 44.9g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The custard will appear slightly unset in the center when removed from the oven; it will firm up as it cools and chills.
For best results, chill the custard overnight. This allows the flavors to meld and the texture to become perfectly smooth.
Be careful when handling the hot caramel. It can cause severe burns if it splashes.
If the caramel hardens too much before adding the custard, you can briefly warm the bottom of the loaf pan over low heat to soften it slightly, but do not melt it completely.
This recipe is adapted from a classic 1972 Gourmet Magazine favorite.
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