Lemon or Orange Sponge Custard (Pudding)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4-6
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 1 12
    tablespoons butter
  • 1
    tablespoon grated orange rind or 2 teaspoons lemon rind
  • 3
    egg yolks
  • 3
    tablespoons flour
  • 13
    cup orange juice or 1/4 cup lemon juice
  • 1
    cup milk
  • 3
    egg whites, beaten stiff, not dry
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DIRECTIONS

  • Preheat oven to 350.
  • Butter a loaf pan (not PAM, use butter) or ramekins.
  • Cream butter, sugar, fruit rind.
  • Add egg yolks and beat well.
  • Stir in flour.
  • 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).
  • Fold in beaten egg whites.
  • Pour into baking dish.
  • Place baking dish in larger pan with about 1" water.
  • Carefully place in oven; water will slosh about, so move slowly.
  • 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.
  • Serve warm or cold.
  • 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.
  • Serves 4 generous portions; 6 if you just want to tease everyone.
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