Preparation:
FOR CUSTARD: Whisk sugar,cornstarch and salt in heavy medium saucepan to blend. Dradually 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 anad thickens, about 5 minutes. Remove from heat. Stir in food coloring. Transfer custard toa bowl. Press plastic wrap in the surface of custard and cool to room temperature. FOR PHYLLO CUPS: Preheat oven to 375*F. Lightly spray eight 1/3-cup muffin cups with vegetable spray. Stack 4 phyllo sheets on work surface. Cut phyllo stacks into six 4-inch squares form a total 24 squares. Press i 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. Dab with butter. Top with third 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 completely in pan. Remove cups from muffin tin.(Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in air tight containers) Spoon some of the custard into each of 4 cups(save remaing custard and cups for another use). Sift powwdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates. |
