Lemon Pudding Custard
Creamy, individual lemon custards served with fresh strawberries.
4 large eggs
1/2 cup granulated sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Sliced fresh strawberries
Jam, jelly or fruit preserves
Lemon peel strips (optional)
Fresh mint leaves (optional)
- In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt, if desired, until well blended. Stir in milk. Place 6 (6-ounce) spray-coated custard cups in large baking pan. Pour egg mixture into custard cups. Place pan on rack in preheated 350°F oven. Pour very hot water into pan to within 1/2-inch of top of custards.
- Bake until knife inserted near center comes out clean, about 25 to 30 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes.
- Serve warm or chilled. Invert onto individual plates. Arrange sliced strawberries around each custard. Spoon jam on top of each custard. Garnish with lemon peel strips and mint leaves, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.