vienesse custard from 1998 issue

[karenv]

Hi I am looking for the Viennese Custart/Pudding from a 1998 issue. Please help. Thanks.

Karen

[karenv]

Yup, that's the one! Thanks so much!!!

KarenV

[RobinC]

Could this be the one you are looking for? It is from July/Aug 1998.

Viennese Caramel Custard

1 1/4 cups sugar, divided
1/2 teaspoon fresh lemon juice
1/2 teaspoon water
2 1/2 cups fat-free milk
6 large egg whites
2 large eggs
1 tablespoon vanilla extract
Thin lemon slices (optional)

1. Preheat oven to 300º.

2. Combine 1/2 cup sugar and lemon juice in a small, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (4-ounce) ramekins, tipping quickly until caramelized sugar coats bottom of cups.

3. Combine 1/2 cup sugar and water in a large, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden; set aside.

4. Heat 1/4 cup sugar and milk over medium-high heat in a small, heavy saucepan to 180º or until bubbles form around the edge (do not boil). Gradually add hot milk mixture to sugar mixture in large saucepan, stirring constantly with a whisk. Cook over medium-high heat until sugar melts. Remove from heat.

5. Combine egg whites and eggs in a large bowl, and stir well with a whisk. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in vanilla extract. Pour into the prepared ramekins. Place the ramekins in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300º for 45 minutes or until a knife inserted in center comes out clean. Remove from pan, and cool completely on a wire rack. Cover and chill at least 3 hours.

6. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert custard onto plates. Drizzle any remaining syrup over custards; garnish with thin lemon slices, if desired.