Discussion Boards
Lemon Sponge Custard
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This light dessert has a golden, cake top with a creamy lemon custard bottom. Try this warm or cold—it's delicious either way!
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Butter (or hard margarine), softened
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3 tbsp.
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50 mL
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Granulated sugar
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3/4 cup
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175 mL
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Salt
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1/4 tsp.
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1 mL
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Egg yolks (large)
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4
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4
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All-purpose flour
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1/4 cup
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60 mL
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Milk
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1 cup
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250 mL
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Lemon juice
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1/3 cup
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75 mL
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Finely grated lemon zest
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1 tbsp.
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50 mL
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Egg whites (large), room temperature
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4
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4
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Boiling water
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Grease six 3/4 or 1 cup (175 or 250 mL) ramekins. Beat first 3 ingredients in large bowl until well combined.
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Add egg yolks, 1 at a time, beating well after each addition.
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Add flour. Stir.
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Add next 3 ingredients. Whisk gently to remove any lumps.
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Beat egg white in medium bowl until stiff (not dry) peaks form. Fold egg whites into lemon mixture. Do not overmix. Gently spoon into prepared ramekins. Place in baking pan. Carefully pour enough boiling water into baking pan to come halfway up side of ramekins. Bake in 325°F (160°C) oven for 35 to 40 minutes until tops are puffed and golden. Let stand in pan on wire rack for 15 minutes before serving. Serves 6.
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1 serving:
246 Calories; 9.7 g Total Fat (3.1 g Mono, 0.7 g Poly, 5 g Sat); 161 mg Cholesterol; 35 g Carbohydrate; trace Fibre; 6 g Protein; 222 mg Sodium
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Reprinted from Decadent Desserts ©Company's Coming Publishing Limited
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