Lemon Cup Custard

This bright, sunny feel-good treat is adapted from Dorie's new book. For four variations of it, plus three more recipes for fantastic spoon desserts: Real Butterscotch Pudding, Chocolate Pots de Crème, and Caramel-Topped Flan, visit www.cottageliving.com. Prep: 20 minutes; Stand: 30 minutes; Bake: 40 minutes; Chill: 2 hours.

Yield: Makes 4 servings

Ingredients

• 2 1/2  cups  whole milk
• 1 1/2  teaspoons  lemon zest (about 1 lemon)
• 4  large eggs
• 1/2  cup  sugar
• 1/4  teaspoon  lemon extract (optional)

Preparation

1. Stir together milk and zest in a saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Reheat slowly.

2. Place rack in center of oven, and preheat to 325°. Line roasting pan with 2 layers of paper towels. Place 4 (6-ounce) custard or coffee cups in pan.

3. Whisk together eggs and sugar until well blended. Whisk 1/4 cup hot milk slowly into egg mixture. Continue to whisk, and strain in remaining milk; skim foam from surface. Stir in lemon extract, if desired.

4. Pour custard into cups. Put pan on oven rack, and fill pan with hot water halfway up side of cups. Bake at 325° for 40 to 45 minutes or until set. Transfer cups to wire rack, and let cool to room temperature. Cover and chill 2 hours or up to 2 days.