Custard Cups With Strega
Ingredients
4 large eggs
1/2 cup sugar
1/2 tsp vanilla
1 tsp zest, lemon
2 1/2 cup milk, scalded
1/2 cup sugar
3 tbsp water
1/2 cup liqueur, strega
Preparation
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
Servings: 4
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