Meyer Lemon and Earl Grey Sponge Custards

Name: Meyer Lemon and Earl Grey Sponge Custards
Ingredients: 1 cup milk; 2 Tbsp. Earl Grey tea; ⅔ cup plus 2 tablespoons sugar, separated; 1 Meyer lemon, sliced into ¼-inch-thick rounds; 2 Tbsp. butter, softened; ~ Pinch of salt; 4 eggs, separated; 3 Tbsp. all-purpose flour; 1 Tbsp. Meyer lemon zest (from about 2 lemons); ¼ cup strained Meyer lemon juice; ~ Whipped cream and/or fresh raspberries, for serving (optional)

Meyer Lemon and Earl Grey Sponge Custards was pinched from <a href="http://www.culinate.com/recipes/collections/Contributors/megan_scott/meyer_lemon_and_earl_grey_sponge_custards" target="_blank">www.culinate.com.</a>

"The Earl Grey tea in this custard is very subtle, but it marries nicely with the fragrant Meyer lemon. Initially, I had hoped that the lemon slices placed in the bottom of the ramekins would stay in place for a stunning presentation, but even embedded in the dessert, they make a lovely contrast to the creamy, mild custard. This recipe is adapted from the 2006 edition of the Joy of Cooking...."

INGREDIENTS

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1 cup milk

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2 Tbsp. Earl Grey tea

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⅔ cup plus 2 tablespoons sugar, separated

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1 Meyer lemon, sliced into ¼-inch-thick rounds

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2 Tbsp. butter, softened

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~ Pinch of salt

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4 eggs, separated

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3 Tbsp. all-purpose flour

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1 Tbsp. Meyer lemon zest (from about 2 lemons)

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¼ cup strained Meyer lemon juice

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~ Whipped cream and/or fresh raspberries, for serving (optional)

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