tangerine sponge custard
 
this old-fashioned dessert separates into two delicious layers while 
baking-a moist sponge cake and a light custard. 
 
1/3 cup  sugar
1 Tbsp  minced tangerine peel
1 Tbsp  butter, room temperature
2   egg yolks
3 Tbsp  all purpose flour
2/3 cup  fresh tangerine juice
2/3 cup  low-fat milk
3   egg whites
 
preheat oven to 350 f. butter 8-inch diameter baking dish with 
2-inch-high sides.combine first 3 ingredients in large bowl. stir until 
well mixed. mix in egg yolk 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 1 
inch up sides of dish. bake until sponge is set, about 45 minutes. 
serve hot or cold. 
 
per serving: calories, 200; fat, 7 g; sodium, 105 mg; cholesterol, 120 
mg 
serves 4. 
 
 
 
 
(ID: 73510) Mirror: rec.food.recipes: Fri, Sep 2, 2005


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