Custard Cups With Stregadesserts 4 large eggs 1/2 cup sugar 1/2 teaspoon vanilla 1 teaspoon zest, lemon 2 1/2 cup milk, scalded 1/2 cup sugar 3 tablespoon water 1/2 cup liqueur, strega Beat the eggs with the sugar and vanilla until froth and lemon-colored. Add the lemon zest and continue beating. Add the milk, whisking all the while. Boil the second half-cup of sugar with the water to make caramel and pour into custard cups. Add the whisked egg-and-milk mixture and place cups in a pan. Fill the pan with enough water to come halfway to the top of the cups. Bake at 350 F for 45 minutes or until a toothpick comes out clean when inserted into the center of the custards. Unmold and serve with Strega. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans |
