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1
Preheat the oven to 350F.
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2
Coat eight 6-ounce custard cups with nonstick cooking spray, and set aside.
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3
Place 1/2 cup plus 2 tablespoons of the sugar and all of the flour and salt in a medium-size bowl and whisk to mix.
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4
Set aside.
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5
Combine the milk, egg yolks (reserve the whites), and lemon juice in a large bowl and whisk until blended.
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6
Add the flour mixture to the milk mixture and whisk until blended.
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7
Set aside.
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8
Place the reserved egg whites in a large bowl.
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9
Using clean beaters, beat until soft peaks form when the beaters are raised.
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10
Gradually beat in the remaining 1/4 cup sugar and continue beating until stiff peaks form.
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11
Gently whisk a third of the egg whites into the batter.
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12
Whisk in half of the remaining whites; then whisk in the rest.
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13
Divide the custard among the prepared cups and arrange them in a large roasting pan.
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14
Fill the pan with enough hot water to come halfway up the sides of the cups.
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15
Bake uncovered for 25 to 30 minutes, or until the custards are slightly puffed and browned on top.
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16
The tops should not be sticky when lightly touched.
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17
Transfer the custard cups to wire racks and allow to cool for 1 hour.
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18
Chill uncovered for at least 3 hours or until firm.
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19
Then cover and keep chilled until ready to serve.
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20
To serve, run a small sharp knife around each custard and invert it onto a serving plate.
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21
For Smooth/Pureed Diets:
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22
Remove the browned top layer from the custard before inverting it onto a plate.
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23
For a Change:
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24
Drizzle a tablespoon or two of berry puree over the dessert plate before inverting the custard onto the plate.
