This easy dessert is a cross between a custard and a spongcake. Easy and delicious with berries of any kind

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Name: Lemon Spongettes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 4 Eggs seperated; 1 1/2 cups Whole milk; 3 tblspoons Unsalted butter; 1 cup Sugar; 1/4 cup Flour; 1 Lemon (you'll use juice and rind); 1 pinch Salt

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INGREDIENTS

4 Eggs ; seperated
1 1/2 cups Whole milk
3 tblspoons Unsalted butter
1 cup Sugar
1/4 cup Flour
1 Lemon ; (you'll use juice and rind)
1 pinch Salt

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Lightly spray eight oven-proof ramekins with cooking spray.

Beat the eggs whites with an electric mixer until stiff, about 5 minutes. Set aside. In a separate bowl, whisk together the egg yolks and milk.

Cream together the butter and sugar with an electric mixer. The mixture will be a bit pebbly, not silky, as there is such a small amount of butter. Add the flour, lemon juice, zest, and salt. Add the combined milk and egg yolks. You may need to manually whisk the mixture to get it smooth. Fold in the egg whites.

Pour the mixture evenly into 8 ramekins. Set the ramekins in a large baking dish (use two if they don''t fit) and carefully pour in enough hot water to rise about one-third to halfway up the sides of the ramekins.

Bake for 40 to 45 minutes. The tops should be light, golden brown. Remove from water bath, and allow the spongettes to cool slightly, in the ramekins, then transfer them to the refrigerator for an hour or two. Chilling them will help the custard to set.

To serve, run a knife around the edge of the ramekin to loosen the spongette, and invert it onto a plate. Top with whipped cream, berries, or chocolate shavings.

NOTES

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Lemon Spongettes

4 Eggs seperated
1 1/2 cups Whole milk
3 tblspoons Unsalted butter
1 cup Sugar
1/4 cup Flour
1 Lemon (you'll use juice and rind)
1 pinch Salt

Preheat the oven to 350 degrees. Lightly spray eight oven-proof ramekins with cooking spray.

Beat the eggs whites with an electric mixer until stiff, about 5 minutes. Set aside. In a separate bowl, whisk together the egg yolks and milk.

Pour the mixture evenly into 8 ramekins.  Set the ramekins in a large baking dish (use two if they don''t fit) and carefully pour in enough hot water to rise about one-third to halfway up the sides of the ramekins.

To serve, run a knife around the edge of the ramekin to loosen the spongette, and invert it onto a plate. Top with whipped cream, berries, or chocolate shavings.

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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 8 Servings

Calories: 534
Calories from Fat: 155 (29%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.9g
Cholesterol 541.3mg		167 %
Sodium 180.7mg		6 %
Potassium 211.9mg		6 %
Total Carbohydrate 81.5g		24 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 80.7g
Protein 16.8g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 534

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DCJim

[I posted this recipe.]

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