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Spun Gold Dessert

Diet.Chef's picture
Ingredients
  Egg 3
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Apricot nectar 12 Ounce
  Lemon juice 1 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Flour 1⁄4 Cup (4 tbs)
Directions

Generously grease 8 6-oz.
custard cups.
Separate eggs, placing whites in large mixer bowl; yolks in small mixer bowl.
Add salt to egg whites; beat until soft peaks form.
Gradually beat in 1/4 cup of sugar until stiff peaks form; set aside.
Using same beaters, combine egg yolks, apricot nectar, lemon juice, butter, flour and remaining 1/4 cup of sugar.
Beat until smooth.
By hand, fold into egg white mixture until thoroughly combined.
Fill custard cups to 1/4 inch from top.
Place in large shallow baking pan.
Pour hot water in pan around cups until about 1 inch deep.
Bake at 325° for 45 to 55 minutes until knife inserted in center comes out clean.
Cool enough to handle; invert onto plates to serve.
Or, chill and invert to serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
8

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