| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
.cl, Holidays, Desserts, Puddings, Microwave |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 5 |
tb |
Cornstarch |
| 1/8 |
ts |
Salt (opt.) |
| 2 |
c |
Low-fat (2%) milk |
| 1 |
lg |
Egg, lightly beaten |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Finely grated lemon rind |
INSTRUCTIONS
1. In 1-quart microwave-safe bowl, combine sugar, cornstarch, and salt, if
desired; stir in 1/4 C of the milk, mixing until cornstarch dissolves. Add
remaining milk. Microwave, uncovered, on high (100 percent) 3 minutes,
whisking mixture well after 2 minutes.
2. Gradually stir egg into milk mixture until well blended. Stir in lemon
juice and lemon rind. Microwave mixture on medium (50 percent) 2 minutes,
beating well after 1 minute; mixture should boil and thicken. Taste to be
sure cornstarch has cooked completely. If starchy in flavor, microwave on
medium (50 percent) 30 to 60 seconds longer.
3. Strain pudding into four 5-oz custard cups or small serving bowls. Set
aside to cool slightly; serve warm.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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