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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