Springtime Baked Lemon Custard
Recipe courtesy of the American Egg Board.
3 large eggs, beaten
1/2 cup granulated sugar
1/8 teaspoon salt
1 1/2 cups hot milk*
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
- In a medium bowl, beat together eggs, sugar and salt until well blended. Stir in milk, lemon peel, lemon juice and vanilla extract. Blend well.
- Place 4 (6-ounce) custard cups or ramekins in an 8x8x2-inch baking pan. Pour about 1/4 egg mixture into each custard cup.
- Place pan on center rack in preheated 350°F (175°C) oven. Pour very hot water into pan so it comes within 1/2-inch of the top of the custard cups.
- Bake until knife inserted in center comes out clean, or about 30 to 35 minutes. Remove custard cups from hot water. Cool on wire rack about 5 to 10 minutes Serve warm or cold. Refrigerate leftovers.
Makes 4 servings.
*About 3 minutes on HIGH in microwave oven.
Recipe and photograph courtesy of the American Egg Board.