The Earl Grey tea in this custard is very subtle, but it marries nicely with the fragrant Meyer lemon. Initially, I had hoped that the lemon slices placed in the bottom of the ramekins would stay in place for a stunning presentation, but even embedded in the dessert, they make a lovely contrast to the creamy, mild custard.
This recipe is adapted from the 2006 edition of the Joy of Cooking.
|2||Tbsp. Earl Grey tea|
|⅔||cup plus 2 tablespoons sugar, separated|
|1||Meyer lemon, sliced into ¼-inch-thick rounds|
|2||Tbsp. butter, softened|
|~||Pinch of salt|
|3||Tbsp. all-purpose flour|
|1||Tbsp. Meyer lemon zest (from about 2 lemons)|
|¼||cup strained Meyer lemon juice|
|~||Whipped cream and/or fresh raspberries, for serving (optional)|
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This content is from the Megan Scott collection.
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