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PAN-TOASTED ANGEL FOOD
CAKE WITH VANILLA CUSTARD
M eyer lemons are a cross between a lemon
and orange, and are available October
through M ay. They add a sweet citrusy
flavor to the vanilla custard, but an
everyday lemon w ill work
just as well.
START TO FINISH: 45 MIN.
4
eggs
1
Meyer lemon or small lemon
2
cups half-and-half or light cream
V i
cup sugar
2
tsp. vanilla
V i
tsp. ground cinnamon
Va
tsp. salt
2
Tbsp. butter
i
purchased angel food cake, cut into
to wedges
222 APRIL 2010 BETTER HOMES AND GARDENS
V i
cup apricot preserves
Additional thin strips of lemon peel
and fresh mint leaves (optional)
1. Separate egg whites and yolks (see
“Sauced,”
below right)
Set aside. With
vegetable peeler, remove peel from lemon
in long strips and place in medium
saucepan. Juice lemon into a separate
small saucepan and set aside.
2.
Combine half-and-half and sugar with
lemon peel in medium saucepan. Cook over
medium-low heat just until mixture comes
to simmer. Whisk egg yolks in large bowl;
slowly whisk in half-and-half mixture. Pour
mixture through fine mesh sieve back into
pan to remove peel. Cook and stir gently
over medium-low heat for about 15 minutes
or until mixture just begins to thicken and
bubble. Remove from heat; stir in vanilla.
Quickly cool custard by placing the
saucepan in a large bowl of ice water for
1
minute, stirring constantly. Transfer to a
bowl. Cover; set aside.
3.
In shallow dish whisk together egg
whites, cinnamon, and salt. In 12-inch
nonstick skillet heat butter over medium
heat. Dip cut sides of cake into egg
mixture; add to skillet in 2 batches. Brown
about 2 to 3 minutes per side; set aside.
4.
Add apricot preserves to lemon juice in
small saucepan. Heat over medium-high
heat until preserves are melted.
5.
To serve, pour some of the vanilla
custard onto a plate or in a shallow bowl.
Top with cake, preserves, lemon peel, and
mint.
MAKES 10 SERVINGS.
EACH SERVING
274 cal, 10 gfat, 108 mg chol,
299 mg sodium, 42 g carbo, 1 g fiber, 6 gpro.
SAUCED
The key to makingyolk-based sauces is to stir
constantly and keep the heat low. You may
have learned to separate eggs by passing the
yolk back and forth from shell half to shell half,
but if any bacteria are present on the shell, the
whites or yolk could be contaminated. Instead,
the American Egg Board recommends
investing in an inexpensive egg separator. A
slotted spoon set over a small bowl can also
do the trick.
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