1 1/4 cups sugar
1 tablespoon fresh lemon juice
Juice from one orange
3 eggs
1 cup heavy cream
Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan,
over medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring
constantly, for about 10 minutes, or until the sugar dissolves and turns
smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel
into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining
sugar, orange juice, eggs and cream. Whisk well. Evenly divide the mixture
among the custard cups. Place the cups in a baking pan and fill the pan
with enough water to reach three quarters of the way up the side of the
cups. Bake for about 45 minutes to 1 hour, or until the custard sets and
a knife inserted in the custard comes out clean. Let cool, refrigerate
for a least 4 hours. When ready to serve, use a thin knife to loosen the
custard around the edges of the cup. Invert onto chilled dessert plates.
Yield: 4 servings