From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Beat egg whites until stiff. Add 2 tablespoons sugar, one at a time. Cream margarine with remaining sugar until fluffy. Beat in egg yolks, orange juice and vanilla. Stir in flour and salt. Slowly stir in milk. Gently fold in egg whites until fluffy smooth. Spoon into 6 buttered 6-ounce cups. Set in shallow pan of boiling water. Bake at 325 degrees for 30 minutes. Remove from water and cool. Invert into serving dishes.
SERVES: 6
- 2 eggs, separated
- 1/2 cup sugar
- 4 tablespoons margarine
- 1/2 teaspoon vanilla
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 cup milk
TO PREPARE:
Beat egg whites until stiff. Add 2 tablespoons sugar, one at a time. Cream margarine with remaining sugar until fluffy. Beat in egg yolks, orange juice and vanilla. Stir in flour and salt. Slowly stir in milk. Gently fold in egg whites until fluffy smooth. Spoon into 6 buttered 6-ounce cups. Set in shallow pan of boiling water. Bake at 325 degrees for 30 minutes. Remove from water and cool. Invert into serving dishes.
SERVES: 6
