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Hamersley`s Bistro Souffled Lemon CustardThis super-lemony souffl? like dessert has been on the menu at Gordon Hamersley`s eponymous Boston restaurant, Hamersley`s Bistro, since it opened twelve years ago. All efforts to take it off the menu are greeted with outrage by Hamersley`s customers, so he`s finally given in and shared the recipe with the rest of us via the Star Chef`s web site.1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs, separated
1/4 teaspoon grated lemon zest
1 cup fresh lemon juice
2/3 cup all-purpose flour, sifted
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
Fresh mint leaves or berries, for garnishPreheat the oven to 350 degrees F. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.Add the egg yolks, one at a time. Add the lemon zest, lemon juice, and flour, stirring until just barely combined. Stir in the milk and cream until smooth.In a separate large bowl, beat the egg whites, until they hold soft-to-medium peaks, adding the salt halfway through. Fold into the custard mixture.Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water. Bake for about 50 minutes, or until the custard is just set. Let cool to room temperature.Serve on a plate or in a glass bowls, garnished with mint leaves or berries.Serves 8.

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Jetz americana baked brie with chipotle raspberry sauce
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Hard rock cafe winter wassail
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TAG: shrimp, harvey, moy`s, cornstarch, broth, subgum, tablespoons, sliced, ,