Lemon Cream Cutie Gratins

Let’s go through my purse –K-

Alright…I am opening it right now. I am really hurting to come up with a blog post and figured I would share the contents of my purse. Here we go yo.

32 Gum Wrappers, Juicy Fruit. I have no excuse except an intense addiction to chewing gum. I used to chew gum while smoking (gave that up), but now you can even find me chewing gum while enjoying some vino. I have no shame…actually I do but like I said I am scrambling for a bloggy post here.










Also in my purse..

6 small Candy Canes.. My go to item for car melt downs involving my toddler.

A bag of crackers..My go to item for car melt downs involving my toddler.

A My Little Pony..My go to item for car melt downs involving my toddler.

Sleeping Pills..My go to item for….just joking. You know what else is a joke, yo momma. I also have an intense addiction to saying yo momma at any opportunity. I hope you still want to be friends..maybe this recipe can help my cause.











INGREDIENTS (makes 4-6)

Delightfully borrowed from Tartelette

1 1/4 cup milk
1/3 cup finely grated lemon zest
4 large egg yolks
1/2 cup sugar
1/4 cup all purpose flour
pinch of salt
3 Tb fresh lemon juice
1/2 cup heavy cream
1/2 cup cream cheese, at room temperature
10-14 cuties, peeled and cut into segments
1/4 cup brown sugar mixed with 1/4 cup white sugar for the top.











DIRECTIONS


Bring the milk and the zest to a simmer over medium heat. Remove from the heat and let stand to infuse for 10 minutes.










Whisk the egg yolks with the sugar until pale yellow in a large mixing bowl. This can be done totally by hand. Add the flour and salt and whisk until just blended. Slowly add the warm milk to the egg mixture, whisking as you go along to prevent the eggs from curdling. Return the mixture on the stove and cook, stirring constantly over medium high heat until it becomes thick.











Remove from the heat as soon as you see the first boiling bubbles on the surface. Pour the custard into a bowl, stir in the lemon juice and let cool to room temperature, whisking from time to time.











Beat the cream with an electric mixer until soft peaks form, add the cream cheese and whisk until both are well combines. Add the whipped cream mixture to the cooled custard and fold gently to bring both masses together.











Divide the cutie segments among 4 dishes. Divide the custard mixture over each gratin dish. Sprinkle all evenly with the brown sugar/white sugar mixture and use a blow torch to caramelize the tops.











PS – If you are uncool, like me..preheat the oven to 425F and broil the custards 2 to 4 minutes until lightly browned.