CUSTARD
12 eggs
1 quart milk
12 tablespoons (2/3 cups) sugar
1 teaspoon lemon extract
1 teaspoon anise
CARMELIZED SUGAR PAN
1/2 cup sifted sugar
OPTIONAL GARNISH
1 bar chocolate, may be sweet, semi-sweet or dark
CARMELIZED SUGAR PAN
Put 1/2 cup sugar in a 1 1/2 to 3-quart stainless steel pan and put on stovetop only to medium heat.
Stir slowly as sugar caramelizes and turns golden brown, coating pan.
CUSTARD
Beat eggs.
Add in milk, sugar and extracts.
Mi well. Pour mixture into hot sugar-coated pan.
Bake on center oven rack at 350-degrees F for one hour.
Remove from oven. It’s done when table knife slices cleanly through cooked baked custard.
Invert the budding and its juices immediately onto heatproof bowl.
Grate chocolate, milk or dark, over budine and serve.
