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Ingredients
- 6 x Large eggs
- 4 Tbsp. Butter
- 1 c. Sugar
- 1 1/2 c. Lemon juice
- 1 c. Lowfat milk
- 1/4 c. Flour, (A.P.)
- 1/4 x Cornstarch
Directions
- Place 8 ramekins in cold water bath half way up. Oven temperature should be at 350 to 375 degrees. Separate the Large eggs. Whisk the egg yolks in a large bowl with very soft butter. Add in sugar, juice, and lowfat milk, and the dry ingredients. Either whisk till smooth or possibly use the paddle on an electric mixer. Hand whip the egg whites to medium peak.
- (Since there's no sugar in them its quite easy to over whip them on the machine.) With a hand whisk, fold whites into lemon mix and pour immediately or possibly ladle immediately into ramekins. Bake till light golden brown and semi-hard. (about 15 min) Cold. Pudding may be served cool or possibly room temperature.
- Yield: 8 servings
- NOTES :
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