Baked Lemon Cake Puddings
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Lemon peel||2 Tablespoon, grated|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs), scalded|
|Eggs||3 , separated|
About 1 hour before serving: Preheat oven to 325°F.
Combine sugar, flour, salad oil and salt.
Add lemon peel and juice.
Slowly stir scalded milk into beaten egg yolks; stir these into lemon mixture until smooth.
Beat egg whites stiff but not dry; fold into lemon-egg mixture.
Pour into eight 5-ounce custard cups.
Set custard cups in shallow pan; pour boiling water into pan to depth of 1 inch.
Bake 40 minutes or until cakelike topping is done.
Serving size: Complete recipe
Calories 1524 Calories from Fat 408
% Daily Value*
Total Fat 46 g70.7%
Saturated Fat 6.5 g32.5%
Trans Fat 0.5 g
Cholesterol 641.4 mg213.8%
Sodium 636.4 mg26.5%
Total Carbohydrates 254 g84.8%
Dietary Fiber 4.3 g17.4%
Sugars 222 g
Protein 35 g69.5%
Vitamin A 15.7% Vitamin C 132.6%
Calcium 56% Iron 25.7%
*Based on a 2000 Calorie diet