Spun Gold Dessert
|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)|
Generously grease 8 6-oz.
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.