Lemon Custard Phyllo Cups

• 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
• Nonstick vegetable oil spray
• 4 sheets fresh phyllo or frozen, thawed
• 1 tablespoon unsalted butter, melted
• 1 teaspoon sugar
• 1/2 teaspoon powdered sugar
• Mint sprigs

1. Whisk sugar, cornstarch and salt in heavy medium saucepan to blend.
2. Gradually whisk in 1 cup cold water and lemon juice.
3. Whisk until sugar and cornstarch dissolve.
4. Whisk in egg and lemon peel.
5. Add butter.
6. Whisk over medium heat until mixture boils and thickens, about 5 minutes.
7. Remove from heat.
8. Stir in food coloring.
9. Transfer custard to bowl.
10. Press plastic onto surface of custard and cool to room temperature.
11. Preheat oven to 375F.
12. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
13. Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares.
14. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
15. Using pastry brush, dab phyllo in a few places with melted butter.
16. Press another phyllo square atop first phyllo square, with corners at different angles.
17. Sprinkle phyllo cups with sugar.
18. Bake until phyllo is golden brown, about 6 minutes.
19. Transfer pan to rack and cool cups from muffin tin.
20. (Custard and phyllo cups can be prepared 1 day ahead.
21. Refrigerate custard.
22. Store phyllo cups in airtight containers.)
23. Spoon some of custard into each of 4 cups (save remaining custard and cups for another use).
24. Sift powdered sugar over edges of phyllo.
25. Garnish with mint sprigs.
26. Arrange on plates.

sugar, cornstarch, salt, cold water, lemon juice, egg, unsalted butter, coloring, vegetable oil spray, fresh phyllo, unsalted butter, sugar, powdered sugar, sprigs

Taken from www.epicurious.com/recipes/food/views/lemon-custard-phyllo-cups-1700 (may not work)