*  Exported from  MasterCook  *
                           LEMON CARAMEL CUSTARD
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Sugar
    1       pn           Cream of tartar
    3 1/2   c            Milk
    1       c            Heavy cream
    5       lg           Eggs
    5       lg           Egg yolks
    2       tb           Fresh lemon juice
    1       tb           Lemon zest
    1       t            Vanilla
   In a small heavy saucepan, combine 3/4 cup of sugar,
   cream of tartar, and 1/4 cup water. Bring the mixture
   to a boil, stirring until the sugar is dissolved.
   Boil the syrup, covered, for 1 minute.  Remove the lid
   and boil the syrup, undisturbed, until it begins to
   turn golden. Continue to boil the syrup, swirling it
   and tilting the pan, until it is deep golden caramel.
   Pour the caramel into a 9x5 loaf pan, tilt the pan to
   coat the bottom and sides, and let it cool.
   In a large saucepan, scald the milk with the cream
   over moderate heat.
    In a large heatproof bowl, whisk together the whole
   eggs, egg yolks , and the remaining sugar, until the
   mixture is light and frothy.  Add the scalded milk in
   a slow stream, stirring constantly, and stir in the
   lemon juice, zest, and vanilla.  Set the pan in a
   larger deeper baking pan and strain the custard
   mixture into the loaf pan.  Cover the loaf pan with
   heavy-duty foil and add enough hot water to the larger
   pan so that it reaches 2/3 of the way up the outside
   of the loaf pan.
   Bake the custard in the middle of a preheated 325f
   oven for 80 minutes. Remove the loaf pan from the
   larger one and remove the foil.
    (The custard will not appear set in the middle but it
   will set as it cools.)
   Let the custard cool and then chill it, covered,
   overnight.  Run a thin knife around the edge of the
   custard, invert a serving plate over it and invert the
   custard onto the plate.
   a 1972 Gourmet Mag. favorite
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