 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Made to be sugar free and gluten free Ingredients:
1 tablespoon stevia |
2 1/2 tablespoons rice flour |
1/8 teaspoon salt |
1 egg, separated |
1/2 cup milk |
1 1/2 teaspoons grated lemon rind |
1 tablespoon lemon juice |
whipped cream (optional) |
Directions:
1. Combine first 3 ingredients in a medium bowl; set aside.
2. Beat egg yolk; add milk, lemon rind, and juice.
3. Add to dry ingredients, and mix well.
4. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
5. Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water.
6. Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean.
7. Serve warm; top with whipped cream, if desired.
|
|