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Ingredientes
- 2 Tbsp. Unsalted butter, softened
- 2/3 c. Sugar
- 1/8 tsp Salt
- 3 lrg Egg yolks
- 3 Tbsp. All-purpose flour
- 1/4 c. Strained fresh lemon juice
- 2 tsp Grated lemon zest, (up to 3)
- 1 c. Whole lowfat milk
- 4 lrg Egg whites at room temperature
Direcciones
- Preheat oven to 325 degrees F. Lightly butter a 9"x2" round pan or possibly six 6-oz custard c. or possibly ramekins.
- In a bowl using the back of a wooden spoon combine and mash together butter, sugar and salt till crumbly. Beat in egg yolks. Add in flour and mix till smooth. Gradually beat in lemon juice and zest. Stir in lowfat milk.
- In another bowl, beat egg whites on medium-high speed till stiff but still moist (they will look a little curdly, but do not worry). Gently whisk the whites into the lowfat milk mix, blending just till no large lumps of whites remain.
- Ladle (don't pour) the batter into the prepared pan or possibly c.; it is okay for it to reach the top. Bake in a water bath till a knife inserted in the center comes out nearly clean, 30 to 40 min for both small and large custards. Let stand for 10 min in the water bath. During the baking, the batter will divide into a layer of quivery lemon custard on the bottom and a light, spongy cake on top.
- Serve hot, at room temperature or possibly chilled, in the mold or possibly turned out.
- Delicious served with fruit sauces such as raspberry.
- For ORANGE SPONGE CUSTARD, prepare Lemon Sponge Custard, above, reducing the lemon juice to 2 Tbsp., adding 1/4 c. strained fresh orange juice, and substituting the grated zest of 1 orange for the lemon zest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 67 | 34% |
| Total Fat 7.49g | 9% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 106mg | 4% |
| Potassium 123mg | 4% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 24.83g | 17% |
| Protein 5.55g | 9% |
