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Add a photoServings: 4
Ingredients
- 2 lrg Large eggs
- 1 c. Warm lowfat milk
- 1 c. Sugar
- 1/4 c. All-purpose flour
- 1 Tbsp. Grated lemon rind
- 3 Tbsp. Fresh lemon juice Whipped cream
Directions
- Beat egg yolks till thick and pale. Gradually stir one-fourth of warm lowfat milk into yolks; add in to remaining warm lowfat milk, stirring constantly. Combine sugar and flour; gradually whisk into lowfat milk mix. Whisk in lemon rind and juice. Beat egg whites at high speed with an electric mixer till stiff peaks form; fold into yolk mix. Pour proportionately into 4 lightly greased 10-oz custard c.. Place c. into a 13x9-inch pan. Add in warm water to pan to a depth of one inch. Bake at 300F for 40 min or possibly till set.
- Invert onto serving dishes; serve hot with whipped cream.
- Yield: 4servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 28 | 10% |
| Total Fat 3.12g | 4% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 62mg | 3% |
| Potassium 150mg | 4% |
| Total Carbs 60.41g | 16% |
| Dietary Fiber 0.4g | 1% |
| Sugars 53.67g | 36% |
| Protein 6.03g | 10% |
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