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Thursday, September 9, 2010

Crème au citron

This painting was done for Rookie Painter September challenge.When I posted it, it gave me the idea of making a crème au citron with a meringue topping, it’s very fresh and light.
003 - Copie
oil on wood 5X8
These are the ingredients:
-milk(2 cups)
-eggs (2)
-sugar(4 soup spoons)
-flour(4 soup spoons)
-lemons(2)
Bon appétit!
-Beat 2 egg yolks with sugar until light and pale to form a ruban.Add flour, pour gradually the boiling milk
over mixture.
2-Put the pan on the stove, stirring constantly, until the formation of small bubbles and a light cream.
3-Add the juice of 2 lemons to the cream, put in 4 ramekins and leave to cool, then refrigerate for 2 hours.
4-Beat the egg whites until stiff, add sugar vanillé on meringue.Spread over the ramekins.Put 8mn oven to 200 ° c, then brown under the grill.
It may take a few cookie crumbs in the bottom, it will be crisp.

9 comments:

  1. One of best in show! Love your use of color..lively, rich, and lovely!

    Hugs of Southern Sunshine, Terri

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  2. Good job Slviane. Your values create depth and your color is is beautiful.

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  3. Love your color in this, wonderful tones of green & blues - the perfect backdrop for the wonderful yellows. And thanks for the recipe also - sounds just wonderful!

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  4. I really like this one, Sylviane! I like the reflections and the shadows. Well done!

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  5. I like how you simplified the shapes and shadows....nice!!

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  6. ... and your recipe sounds wonderful. Is it baked or just cooked on the stove? In a crust? For how long?

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  7. Jean, thank you for being concerned about the recipe, here it is , for my part I don't add a lot of sugar, but it is a matter of taste!

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  8. thank you for the recipe. I will surely try to make it. Sounds so good! I love lemon.

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