Warm Citrus Gratin
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4
Lemons1.5 cups
Whole Milk1 cup
Sugar2 tbsps
All-Purpose Flour1 tsp
Cornstarch5 large
Egg Yolk1 tbsp
Lemon Juice (fresh)1 tsp
Vanilla Extract1 cup
Mascarpone Cheese6 tsps
Powdered SugarDirections:
1
Using vegetable peeler, remove peel (yellow part only) from lemons in large strips
2
Pour milk into heavy 1-quart saucepan
3
Bring to simmer
4
Remove from heat
5
Add lemon peel
6
Cover and let stand 1 hour
7
Strain milk; discard peel
8
Return to pan
9
Mix 1/3 cup sugar, flour and cornstarch in cup
10
Using electric mixer, beat yolks in large bowl until light
11
Add sugar mixture; beat until light, about 1 minute
12
Bring milk to simmer again
13
Gradually whisk hot milk into milk mixture
14
Return mixture to saucepan
15
Stir over low hear until custard thickens and bubbles
16
Remove from heat
17
Whisk in lemon juice, butter and vanilla extract, then marscapone cheese
18
Cool slightly
19
Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments
20
(Custard and orange segments can be prepared 1 day ahead
21
Cover separately and refrigerate
22
Rewarm custard over medium-low heat before continuing
23
) Preheat broiler
24
Divide warm custard among six 1-cup broilerproof gratin dishes or custard cups
25
Arrange orange segments atop custard
26
Gently press on segments to submerge slightly
27
Sprinkle 1 teaspoon powdered sugar over each
28
Place on baking sheet
29
Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes
30
Transfer dishes to plates and serve warm
31
Using vegetable peeler, remove peel (yellow part only) from lemons in large strips
32
Pour milk into heavy 1-quart saucepan
33
Bring to simmer
34
Remove from heat
35
Add lemon peel
36
Cover and let stand 1 hour
37
Strain milk; discard peel
38
Return to pan
39
Mix 1/3 cup sugar, flour and cornstarch in cup
40
Using electric mixer, beat yolks in large bowl until light
41
Add sugar mixture; beat until light, about 1 minute
42
Bring milk to simmer again
43
Gradually whisk hot milk into milk mixture
44
Return mixture to saucepan
45
Stir over low hear until custard thickens and bubbles
46
Remove from heat
47
Whisk in lemon juice, butter and vanilla extract, then marscapone cheese
48
Cool slightly
49
Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments
50
(Custard and orange segments can be prepared 1 day ahead
51
Cover separately and refrigerate
52
Rewarm custard over medium-low heat before continuing
53
) Preheat broiler
54
Divide warm custard among six 1-cup broilerproof gratin dishes or custard cups
55
Arrange orange segments atop custard
56
Gently press on segments to submerge slightly
57
Sprinkle 1 teaspoon powdered sugar over each
58
Place on baking sheet
59
Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes
60
Transfer dishes to plates and serve warm