Springtime Baked Lemon Custard

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Place 4 (6-ounce) custard cups or ramekins in an 8x8x2-inch baking pan. Pour about 1/4 egg mixture into each custard cup.
3. 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.
4. 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.