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Spun Gold Dessert Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Apricot nectar||12 Ounce|
|Lemon juice||1 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Flour||1⁄4 Cup (4 tbs)|
Calories 124 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 83.3 mg
Sodium 147.7 mg6.2%
Total Carbohydrates 21 g7%
Dietary Fiber 0.36 g1.4%
Sugars 16.9 g
Protein 3 g5.8%
Vitamin A 5.8% Vitamin C 13.6%
Calcium 1.4% Iron 3.4%
*Based on a 2000 Calorie diet
Separate eggs, placing whites in large mixer bowl; yolks in small mixer bowl.
Add salt to egg whites; beat until soft peaks form.
Gradually beat in 1/4 cup of sugar until stiff peaks form; set aside.
Using same beaters, combine egg yolks, apricot nectar, lemon juice, butter, flour and remaining 1/4 cup of sugar.
Beat until smooth.
By hand, fold into egg white mixture until thoroughly combined.
Fill custard cups to 1/4 inch from top.
Place in large shallow baking pan.
Pour hot water in pan around cups until about 1 inch deep.
Bake at 325° for 45 to 55 minutes until knife inserted in center comes out clean.
Cool enough to handle; invert onto plates to serve.
Or, chill and invert to serve.