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LEMON CUSTARD WITH FRUIT TOPPING
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4
1
3
2
1
1
3
eggs
/2 cup sugar
tablespoons lemon juice
teaspoons grated lemon peel
1/2 teaspoons vanilla
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/4 teaspoon salt, optional
cups skim or low−fat milk, heated until very hot
Cooking spray
• 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.
LEMON CUSTARD WITH FRUIT TOPPING
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