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Citrus Custard
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy and sweet lemon and orange custard.

Prep Time: 60 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 40.6
Total Carbs 15.9 g
Dietary Fiber 0.5 g
Sugars 13.0 g
Total Fat 2.3 g
Saturated Fat 0.4 g
Unsaturated Fat 1.2 g
Potassium 23.9 mg
Protein 1.3 g
Sodium 28.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  potato starch
0 1/2 cup  sweetener (sugar substitute)
0 1/2 cup  cold water
1 each  fresh lemon juice, per fruit
0 1/2 each  medium oranges
1 pinch  salt
1 tbsp  walnut oil
1 tsp  vanilla extract
2 each  egg whites
1 each  raw egg yolks
  1. Using a small wire whisk, mix the potato starch with half the sugar substitute and a little bit of the water in a cup.
  2. In a saucepan over medium heat, bring the rest of the ingredients to a boil, except for the eggs.
  3. Add 1-2 tablespoons of the boiled mixture to the starch mixture, mix, and pour back into the saucepan.
  4. Over low heat, mix for 1 more minute, just to a boil, stirring with a wooden spoon.
  5. Turn off the heat and cool slightly. (To use as a marinade, omit the next part and store in a container.)
  6. Beat the egg yolk until thick.
  7. Add some cooled liquid while whisking and slowly stir this back into the pot.
  8. Warm for 1 minute, then cool completely.
  9. Beat the egg whites and fold into the pudding mixture. Pour into dessert dishes.

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