Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • Juice from one orange
  • 3 eggs
  • 1 cup heavy cream

Directions

Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan, over medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining sugar, orange juice, eggs and cream. Whisk well. Evenly divide the mixture among the custard cups. Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates.

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