6 large egg yolks
Preheat the oven to 300ºF.
2 large eggs
1 cup sugar
6 1/2 oz. lemon juice (3/4 c + 1 T)
2 1/2 cups heavy whipping cream
Place 6 (8-oz each) ovenproof ramekins or custard dishes into an ovenproof pan large enough to hold them all (OR use 8 ramekins 6-oz each).
Put the yolks, whole eggs and sugar in a glass or stainless steel bowl and whisk them until smooth.
Stir in the lemon juice and cream.
Strain the lemon base through a fine mesh strainer (do not skip this step - very important to finished product) and skim off any air bubbles that may collect on the surface.
Pour the custard base into the prepared ramekins.
Place the pan into the oven, and then fill the pan one-half full of very hot water. Place a sheet of aluminum foil on top - The foil is to keep the custards from browning.
Bake for about 50 minutes. When cooked, the custards will be set on the edges but will have an area the size of a quarter in the center that will still be "jiggly". Don't worry - it will set up perfectly under refrigeration. DO NOT OVERCOOK!!!
Remove the custards from the pan and set on a tray and refrigerate several hours or overnight.
Before serving, allow them to sit at room temperature for about 20 minutes.
Serve with a dollop of whipped cream, Lemon Curd, or Lime Curd and a delicate cookie like hazelnut thins.
Very impressive for little effort.
Source of recipe: CLS