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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 331
% Daily Value**
Total Fat 12g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 126mg
Sodium 216mg
Total Carbohydrate 51g
Dietary Fiber 2g
Sugars 23g
Protein 7g
Vitamin A  8%Vitamin C  8%
Calcium  9%Iron  13%
Potassium  8%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Easy Lemon Fluff Custard

Date Added: June 11, 2009


3 Eggs well beaten
1/2 Cup Sugar pinch
1/2 Teaspoon Salt optional
1 Cup Half And Half scalded
1 Cup Sour Cream (optional)
1/4 Cup Lemon Juice fresh squeezed
1 Dash Cinnamon ground
1 Dash Nutmeg freshly grated
3/4 Cup Currants or raisins
1 1/4 Cups Rice cooked/cooled
1 Nutmeg fresh grated
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1. Preheat oven to 325 degrees F Mix the well-beaten egg with the sugar and salt.

2. Add one-half of scalded half and half in a very fine stream, stirring vigorously all the while.

3. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with the lemon juice.

4. Add the rice, currants (or raisins), and nutmeg.

5. Mix together well. Pour the mixture into a buttered casserole, and set it in a shallow pan.

6. Pour hot water into the pan, so that it comes about half-way up the side of the casserole.

7. Grate the fresh nutmeg on top of the custard.

8. Bake 1 1/2 hours, or until the custard is set and turning golden on top.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Rice, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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