I hear you shouting "OK Forrest, we get it. You like lemon."
In fact, if there's a chocolate dessert and a lemon dessert to choose from, I typically go for the lemon, even though I am a total chocolate nut. Maybe that has as much to do with the sorry state of most restaurant chocolate desserts, but it also speaks to my passion for the sweet, tart, floral notes of the lemon. So I was overjoyed when Bridget of The Way the Cookie Crumbles selected the Lemon Cup Custard for this week's Tuesdays with Dorie recipe.
Knowing how lemon crazed I am, I cut this recipe in half (that way I was only at risk of eating three of them, about a cup of milk and two eggs: no biggie). I used the full amount of lemon zest called for in the recipe because I wanted to boost the lemon flavor but I didn't have any lemon oil or extract. This was a very easy recipe, but I added a couple of steps just because I'm a maniac.
I always, always strain custards after incorporating the hot milk. Dorie didn't ask us to do this, but as you can see, there were some egg solids in the strainer so I was glad I did.
I also poured the reserved hot milk into a measuring cup, since I found it impossible to whisk, strain and pour all at the same time. I found that the milk wasn't that hot after letting it sit, covered, for 30 minutes. I think the 30 minutes was needed to infuse the custard with the flavor of the lemon zest, but I'm not sure this gave the custard its best start in life.
The recipe called for baking the custards 40-45 minutes. They were definitely done at 40 minutes, maybe even over done. I let them cool and put them in the refrigerator for about 12 hours before serving.
I didn't have problems with it wiggling off the spoon as Dorie said it might, so I may have over baked it. In fact, it was very eggy. The lemon flavor was so faint that I regret not buying the lemon oil. I used a Meyer lemon, and they are more delicately flavored than traditional lemons. All in all, I'm glad I made it, but I may experiment with one of Dorie's playing around suggestions next time.