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. Mix
the sour cream into the remaining half and half, and stir into the first
mixture, along with the lemon juice.
3. Add the rice, currants (or raisins), and nutmeg. Mix together well. 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
4. Grate the fresh nutmeg on top of the custard.
5. 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.