Lemon or Orange Sponge Custard (Pudding) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From that old standby, The Joy of Cooking. It makes a dessert that has a pudding/custard bottom with a spongy top. I have not decided over the many years I have cooked this if the orange or lemon is my favorite. If I could not have chocolate on a desert island, I would want lemon. I serve it only for company, for some reason, so my friends for four decades get it tomorrow night! Watch the oven carefully; you want the top browned, but not burned. Ingredients:
3/4 cup sugar |
1 1/2 tablespoons butter |
1 tablespoon grated orange rind or 2 teaspoons lemon rind |
3 egg yolks |
3 tablespoons flour |
1/3 cup orange juice or 1/4 cup lemon juice |
1 cup milk |
3 egg whites, beaten stiff, not dry |
Directions:
1. Preheat oven to 350.
2. Butter a loaf pan (not PAM, use butter) or ramekins.
3. Cream butter, sugar, fruit rind.
4. Add egg yolks and beat well.
5. Stir in flour.
6. Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
7. Fold in beaten egg whites.
8. Pour into baking dish.
9. Place baking dish in larger pan with about 1 water.
10. Carefully place in oven; water will slosh about, so move slowly.
11. Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
12. Serve warm or cold.
13. The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
14. Serves 4 generous portions; 6 if you just want to tease everyone.
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