| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 3 |
tb |
Soft butter |
| 2/3 |
c |
Sugar |
| 1 |
c |
Fresh white bread crumbs |
| 1 |
pn |
Salt |
| 1 3/4 |
c |
Light cream |
| 1 |
ts |
Vanilla |
|
|
Juice & rind of one lemon |
| 2 |
|
Egg whites, stiffly beaten |
|
|
Whipping cream |
|
|
Grated orange rind |
INSTRUCTIONS
Beat together the egg yolks, butter & sugar until very smooth &
creamy. Stir in the bread crumbs, salt & cream. Heat the mixture in a
heavy saucepan, stirring frequently, until the custard starts to
thicken. Beat until well mixed. Remove from heat & add vanilla, lemon
juice & rind. Beat again. Carefully fold in stiffly beaten egg
whites. Pour the pudding mixture into a baking dish & set the dish in
a pan containing 1" of hot water. Place in preheated 325 oven & bake
35-40 minutes until golden. Serve warm with lightly whipped cream
sprinkled with orange rind.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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