1 cup granulated sugar
2 tablespoons plus 1/4 cup water
1/2 teaspoon fresh lemon juice
6 eggs
4 cups low-fat milk
1/2 teaspoon vanilla
1 teaspoon grated nutmeg
1 teaspoon salt
3/4 cup heavy cream
1 tablespoon confectioner's sugar
Method:Combine sugar, 2 tablespoons water and lemon juice in saucepan. Boil over medium heat for five minutes or until dark amber. Turn off heat, carefully add 1/4 cup water; it may splatter. Stir to dissolve caramel. Whisk eggs and milk into bowl. Stir into caramel mixture. Cook over medium-heat for 12 - 15 minutes until thickened enough to coat spoon. Immediately strain into clean bowl. Stir in vanilla, nutmeg and salt. Refrigerate, covered, until chilled. To serve:Beat together cream and confectioner's sugar in small bowl until soft peaks form. Pour egg mixture into serving bowl. Fold in whipped cream. Garnish with nutmeg and almonds if desired.
“Coffee it is best to buy by the bag, as it improves by keeping. Let it hang in the bag, in a dry place, and it loses its rank smell and taste.”
Catharine E. Beecher
