Norwegian Lemon Custard
Source of Recipe
"The Best Casserole Cookbook Ever" by Beatrice Ojakangas
Recipe Introduction
"When this bakes, it separates into two layers and becomes a sponge cake-topped custard, which is why it's sometimes called a 'pudding cake.' It's so easy to make and the ingredients are simple, but it's a perfectly refreshing dessert."
List of Ingredients
◦ 2 tablespoons butter at room temperature, plus extra for the dish
◦ 1 cup sugar
◦ 3 large eggs, separated
◦ � cup all-purpose flour
◦ � teaspoon salt
◦ ⅓ cup fresh lemon juice
◦ 1 tablespoon grated lemon zest
◦ 1 � cups half-and-half or whole milk
Recipe
Preheat the oven to 350� F. Butter a 1-quart casserole.
In a medium bowl, with an electric mixer, beat the 2 tablespoons butter, the sugar, and egg yolks until light. Add the flour, salt, lemon juice, and lemon zest. Mix in the half-and-half or milk. In a large bowl, beat the egg whites until soft peaks form. With a rubber spatula, fold the beaten whites into the egg yolk mixture.
Pour the batter into the casserole and place the casserole in a larger pan. Pour the boiling water to a depth of 1 inch in the pan. Bake, uncovered, for 30 to 40 minutes, or until the top is lightly browned.
Serves 6
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