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Directions
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Preheat oven to 350 degrees F.
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Mix egg yolks
and 1/4 cup sugar together in mixing bowl.
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In saucepan,
combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on
medium-low heat. Continue heating until steaming hot.
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Slowly add cream
to yolk mixture, stirring constantly. Whisk Stonewall Kitchen Fresh Lemon
Curd gently together with the mixture.
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Pour into
ramekins and bake in a hot water bath for 35-40 minutes.
Recipe Tips
Add coffee syrup or espresso powder to the cream mixture for additional
flavor.
Serves 4-6
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