Tangerine Sponge Custard

1/3 c Sugar
3 tb All purpose flour
1 tb Minced tangerine peel
2/3 c Fresh tangerine juice
1 tb Butter, room temp
2/3 c Low-fat milk
2 Egg yolks
3 Egg whites

Preheat oven to 350 degrees. Butter 8 inch diameter souffle dish with 2 inch high sides. Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolks and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place souffle dish in large shallow pan. Add enough water to pan to come up one inch on side of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.

Tangerine Sponge Custard printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.