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Lemon Fluff Custard
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 331
% Daily Value**
Total Fat 12g
18%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 126mg
42%
Sodium 216mg
9%
Total Carbohydrate 51g
17%
Dietary Fiber 2g
7%
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.

Lemon Fluff Custard

Recipe Tags: Pudding Recipes

Date Added: May 15, 2017
One of my favorite desserts, it is pretty easy to make and my a great treat after a meal or afternoon snack.

Ingredients:

1 Dash Nutmeg
1 Cup Sour Cream
1 Dash Cinnamon
1/4 Cup Lemon Juice fresh squeezed
1/2 Teaspoon Salt optional
3 Eggs well beaten
1/2 Cup Sugar
3/4 Cup Currants or raisins
1 Cup Half And Half scalded
1 1/4 Cups Rice cooked/cooled
1 Nutmeg fresh grated
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Directions:

1. Preheat oven to 325 degrees F.

2. Mix the well-beaten egg with the sugar and salt. 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.

6. Pour the mixture into a buttered casserole, and set it in a shallow pan. 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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