TWD: Lemon Cup Custard

It has been awhile since I have posted a Tuesdays with Dorie recipe. There has been a few that I've wanted to make in the past month or so, but I have been very busy, and some of February's recipes were a bit involved. Fortunately the lineup for March looks great, so I hope to make most of the recipes this month. This week's selection is from Bridget of The Way the Cookie Crumbles. She chose for us to bake the Lemon Cup Custard from Baking: From My Home to Yours by Dorie Greenspan. It is a very simple recipe that involves infusing milk with lemon zest then mixing it with eggs and sugar to form the custard. You can find the original recipe here. Many of the bloggers over at Tuesdays with Dorie said that the custard was too "eggy" and that it didn't have enough lemon flavor. I was planning on halving the recipe this time, so to enhance the lemon flavor, I kept the lemon zest and the lemon extract at the original amounts in order to double the lemon flavor. My custards took about 50 minutes to bake, and they had a really beautiful yellow color due to the egg yolks. I think that doubling the zest, and the extract really enhanced the lemon flavor, and it was eggy, but it is a custard, so I expected that. If I were to make it again, I would try infusing some fresh ginger in the milk as well to give it an extra kick.