Lemon Custard With Fruit Topping

Ingredients and Instructions

· 4 eggs

· 1/2 cup sugar

· 3 tablespoons lemon juice

· 2 teaspoons grated lemon peel

· 1 1/2 teaspoons vanilla

· 1/4 teaspoon salt, optional

· 3 cups skim or low−fat milk, heated until very hot

· Cooking spray

· Sliced fresh strawberries

· Jam, jelly or fruit preserves

· Lemon peel strips, optional

· Fresh mint leaves, optional

In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and

salt, if desired, until well blended. Stir in milk. Place 6 (6−ounce)

spray−coated custard cups in large baking pan. Pour egg mixture into

custard cups. Place pan on rack in preheated 350°F oven. Pour very hot

water into pan to within 1/2 inch of top of custards.

Bake until knife inserted near center comes out clean, about 25 to 30

minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10

minutes. Serve warm or chilled. Invert onto individual plates. Arrange

sliced strawberries around each custard. Spoon jam on top of each

custard. Garnish with lemon peel strips and mint leaves, if desired.