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Instructions |
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Boil 1/4 cup fructose, water, and cinnamon stick in a sauce pan. Shake pan occasionally untl the fructose dissolves. Boil on low heat until syrup turns a golden brown color. Divide among 6 custard cups, be sure to coat the sides.
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In a bowl, beat the eggs. Add the remaining fructose and the vanilla extract. Slowly stir in the hot milk and the lemon zest. Pour an equal amount into each custard cup.
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Arrange the custard cups in a shallow baking dish. put the dish in the oven and add boiling water to the dish until it is half way up the side of the custard cups.
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Bake at 300 degrees F for about 35minutes. remove from the baking dish and let cool. Refrigerate until ready to serve. Right before serving, dip in hot water and invert custard onto 6 separate plates.
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Originally Submitted
5/2/2008
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