Lemon Sponge Custard

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

Cream:

¾ cup sugar

1 ½ tablespoons butter

2 teaspoons grated lemon rind

Add and beat well:

2 or 3 egg yolks

Stir in:

3 tablespoons all-purpose flour

alternately with

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.

You can find this and related recipes by tapping here on the Home Cookin’ index.

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