SERVES 4
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 Ts 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.
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