Aaand I’m back with this week’s Tuesdays With Dorie baking challenge! This week’s recipe was chosen by Bridget of The Way the Cookie Crumbles – a food blogger who I admire not only for her cooking, baking and photography skills reflected on her blog, but for helping me gain confidence in using yeast, a fear of mine! (Thank you again Bridget!)
Her recipe selection was Dorie’s Lemon Cup Custard and I’m thankful this was an easy one to prepare. I must say that this custard recipe was especially fun to make because Dorie provided a few different custard flavor variations to try including Vanilla, Cinnamon Espresso, and Orange Clove. I decided to make the Lemon Cup Custard recipe since it allowed me to use up what I already had on hand with minimal effort.
The recipe calls for steeping lemon rinds in whole milk, which is then slowly strained and added to whisked eggs and sugar. Once fully tempered and combined, the mixture is baked into custard cups or ramekins in a water bath for 45 minutes. They are cooled and can be refrigerated for up to 2 days.
I made my custard cups slightly differently by using dried lemon peels (which I got from The Spice House) and vanilla soy milk. The original recipe called for straining the lemon infused milk into the egg/sugar mixture… but I found it much easier to strain the milk into a 2-cup measuring cup then slowly pouring in the milk into the egg/sugar mixture. It may have used up more items to wash, but I prefer the ease this method had. Once I baked and cooled the custard, I garnished it with a little raspberry coulis and a sprig of fresh mint. Voila! It was a nice light flavor of vanilla and lemon, which paired nicely with the raspberry coulis.
Be sure to check out Bridget’s blog at The Way the Cookie Crumbles and see how the other Tuesdays With Dorie’s bakers did with their take on the recipe!
What a great dessert for spring!
ooOOOooooo
Raspberry coulis…brilliant!
Mmm, they look great, Joelen! I especially love the raspberry coulis!!
-Amy
http://www.singforyoursupperblog.com
I love how you paired this with the raspberry coulis! It looks great!
This looks absolutely wonderful! I bet the raspberry and lemon paired beautifully together.
Love the idea of adding the raspberry! They look great 🙂
Yum! Looks delicious! I am such a raspberry coulis lover, the combo of that and the lemon custard sounds wonderful!
So pretty! Your raspberry coulis looks delicious!
Your pictures look great! Adding the raspberry coulis was a great idea and I bet gave it a nice touch of flavor. Good job!
Oh, raspberry coulis, great idea. The lemon flavor wasn’t very strong, but I bet the raspberry really brightened things up.
I love the coulis topping!!! I think adding fruit to this made a huge difference!
Wow, yours turned out beautifully! I was also intrigued by the clove combo but was afraid it would be overpowering.
Raspberry coulis, what a great idea!
They turned out so pretty!
Gorgeous pictures – they looked perfectly cooked. I think mine were a bit overdone. But they were ok.
Your custards are so colorful. The raspberry and lemon are good combinations.
Sam
The raspberry coulis sounds like a great addition.
It looks very, very pretty.
good idea to add that fruit on the top, yum!
lemon always is a refreshing treat.. this looks great.. Yum!
How can you get all this fabulousness done while the whole moving thing is underway?
These custards look wonderful and thank you for the tips on slightly revising the recipe for ease!