Recipe: Lemon Custard Phyllo Cups (make ahead, Bon Appetit magazine, 1990's)

LEMON CUSTARD PHYLLO CUPS

"Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat."

FOR THE CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
FOR THE PHYLLO CUPS:
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
GARNISHES:
1/2 teaspoon powdered sugar
Mint sprigs

NOTE: Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.

TO PREPARE THE CUSTARD:
Whisk 1/2 cup sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring.

Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.

TO PREPARE THE PHYLLO CUPS:
Preheat oven to 375 degrees F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.

Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).

Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.

Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin.

TO SERVE:
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.

Makes 8 servings
Adapted from source: Bon Appetit magazine, April 1996
From: Judy/AZ - 09-14-97