Email to Cat      

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

â—¦ 2 tablespoons butter at room temperature, plus extra for the dish
â—¦ 1 cup sugar
â—¦ 3 large eggs, separated
â—¦ ¼ cup all-purpose flour
â—¦ ¼ teaspoon salt
â—¦ â…“ cup fresh lemon juice
â—¦ 1 tablespoon grated lemon zest
â—¦ 1 ½ 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