Interesting dessert — batter holds together, then separates while cooking. Serve right in the baker — effortless, attractive topping.
Lemon Sponge Custard
Preheat oven to 350° F
¾ cup sugar
1 ½ tablespoons butter
2 teaspoons grated lemon rind
Add and beat well:
2 or 3 egg yolks
3 tablespoons all-purpose flour
¼ cup lemon juice
1 cup milk
Beat until stiff but not dry:
2 or 3 egg whites
Fold them into the yolk mixture.
Place the batter in buttered custard cups, or in a 7-inch ovenproof dish, set in a pan filled with 1 inch of hot water. Bake for about 45 minutes for the cups and about 1 hour for the baking dish, or until set. Serve hot or ice cold, with thick cream, crème fraîche* or a berry sauce.
(This recipe is adapted from a 1960s edition of The Joy.)
A note about crème fraîche
Click on crème fraîche here, if you want to make your own. If you can buy it made, or, just want to know a bit about this interesting cream, read on here.
*Crème fraîche is derived from French cuisine, in which it is a simple accompaniment to fruits.
To substitute 1 cup crème fraîche for 1 cup whipped cream, stir into 1 cup raw 30% cream, 1 tablespoon commercial buttermilk. Heat to 85° F Let stand at a temperature between 60° and 85° F until it has thickened. Stir gently and refrigerate until ready to use.
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Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.