Mmm. Lemon is one of my favorite flavors..So bright, so light, so happy, so tart...Custards are so simple in terms of ingredients (milk, sugar, eggs...This one is flavored with lemon zest)...but the trick is in the cooking: low and slow and in a good water bath.
I love that Dorie has us line the roasting pan with paper towels: DUH. Nothing moves, nothing sloshes. I pour boiling water into the pan AFTER it goes into the 325 oven.Bang on 40 minutes, my custards were done. I've eaten one at room temp...This is the silky smooth--not thick pudding-y--texture that custards should be. My one regret is that I didn't have lemon extract or oil to punch up the flavor, because as is, the lemon flavor is very delicate...
I liked the dried lemon slices I did so much a few weeks back that I tossed a few into the oven here, too...Meh. I like the contrast, but it actually distracts from the silky texture.
Enjoy these. What an elegant, easy dessert.
Check out everyone else's custards, too: Tuesdays With Dorie