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Lemon Pudding Custard recipe

Lemon Pudding Custard.

Creamy, individual lemon custards servedwith fresh strawberries.

Recipe: Lemon Pudding Custard

4 large eggs
1/2 cup granulated sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Cooking spray
Sliced fresh strawberries
Jam, jelly or fruit preserves
Lemon peel strips, optional
Fresh mint leaves, optional

  • In medium bowl, beat together eggs, sugar,juice, grated peel, vanilla and salt, if desired, until wellblended. Stir in milk. Place 6 (6-ounce) spray-coated custardcups in large baking pan. Pour egg mixture into custard cups.Place pan on rack in preheated 350°F oven. Pour very hotwater into pan to within 1/2-inch of top of custards.
  • Bake until knife inserted near centercomes out clean, about 25 to 30 minutes. Remove promptly fromhot water. Cool on wire rack about 5 to 10 minutes.
  • Serve warm or chilled. Invert onto individualplates. Arrange sliced strawberries around each custard. Spoonjam on top of each custard. Garnish with lemon peel strips andmint leaves, if desired.

    Makes 6 servings.

    Recipe and photograph provided courtesyof the American Egg Board.

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