Categories: custards, flans, mousse, puddings

Ingredients

• 2 1/ cups milk
• 1/3 cup sugar
• 1/2 tsp. grated lemon rind
• 1 tsp. cornstarch
• 3 eggs
• 1/4 tsp. salt
• 1/4 cup powdered sugar

Directions

1. Scald milk in a large pan. Add granulated sugar and lemon rind. Cover. Take pan off heat. Separate eggs. Beat egg whites with salt until foamy, then gradually beat in powdered sugar, beating until stiff. Return pan to heat and bring milk to boil. Lower heat and keep at gently simmer.
2. With kitchen spoon, dipped in warm water, lift spoonfuls of beaten egg whites and drop into milk (do only 4 at a time to allow for expansion). Cook for 1 1/2 minutes. Turn egg whites and cook other side 2 minutes. Remove egg whites with perforated spoon and drain on dry cloth.
3. In top of double boiler, combine egg yolks with cornstarch, gradually stirring in warm milk from pan. Place over boiling water and cook, stirring constantly for 5 minutes, until mixture begins to thicken. Pour mixture into serving bowl. Chill. When ready to serve, float the cooked egg whites on it.

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