Tangerine Sponge Custard
- 1/3 cup sugar
- 1 tablespoon minced tangerine peel
- 1 tablespoon butter, room temperature
- 2 egg yolks
- 3 tablespoons all purpose flour
- 2/3 cup fresh tangerine juice
- 2/3 cup low-fat milk
- 3 egg whites
- Preheat oven to 350F.
- 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.
sugar, peel, butter, egg yolks, flour, tangerine juice, lowfat milk, egg whites
Taken from www.epicurious.com/recipes/food/views/tangerine-sponge-custard-172 (may not work)