Recipe - Lemon Fluff Custard

3 Eggs; well beaten
One half cup Sugar
One half teaspoon Salt; optional
1 cup Half and half; scalded
1 cup Sour cream
One fourth cup Lemon juice; fresh squeezed
1 ds Cinnamon
1 ds Nutmeg
Three fourths cup Currants; or raisins
1 One fourth cup Rice; cooked/cooled
1 Nutmeg; fresh grated

Preheat oven to 325 degrees F.

Mix the wellbeaten egg with the sugar and salt. Add onehalf 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.

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 halfway up the side of the
casserole. Grate the fresh nutmeg on top of the custard.

Bake 1 One half hours, or until the custard is set and turning golden on top.
Just for you, Dee...enjoy!

Source: Barb Day, original

Barbara Day, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini