Baked Lemon Custard
Chef George W. Brown Jr, George, Dallas
6 yolks
2 eggs
1 cup sugar
3/4 cup and 1 tablespoon lemon juice
2 1/2 cups heavy cream
zest of 1 lemon
Whisk the eggs with a whip until they are broken. Add sugar, lemon juice, and heavy cream. Strain through a fine strainer or a chinois to remove bubbles and then add lemon zest. Pour into ramekins and bake in a water bath at 250 until set, about 1 hour.
Garnish the top with blackberries or blueberries macerated in sugar and a small dollop of sweetened mascarpone. Yields 8 four-ounce ramekins.
Hill Country Peach Cobbler »
This simple cobbler has an appealing, almost puddinglike consistency.
Beans and Cornbread »
A meal of beans and cornbread isn’t fancy, but it’s one we just plain love.
