Pan-Toasted Angel Food Cake with Vanilla Custard

Photo by Kira A.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 4

    eggs

  • 1

    Meyer lemon

  • 2

    cups heavy cream

  • 1/2

    cup sugar

  • 2

    tsp vanilla

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp salt

  • 2

    TBS butter

  • 1

    purchased angel food cake, cut into 8 wedges

  • 2/3

    cup apricot preserves

  • Additional thin strips of lemon peel and fresh mint leaves

Directions

1. Separate egg whites and yolks; set aside. With vegetable peeler, remove peel from lemon in long strips and place in a medium saucepan. Juice lemon into a separate small saucepan and set aside. 2. Combine cream and sugar with lemon peel in medium saucepan. Cook over medium-low heat just until mixture comes to a simmer. Whisk egg yolks in a large bowl; slowly whisk in cream mixture. Pour mixture through fine mesh sieve back into pan (to remove peel). Cook and stir gently over medium-low heat for about 15 minutes or until mixture just begins to thicken and bubble. Remove from heat; stir in vanilla. Quickly cool custard by placing the saucepan in a large bowl of ice water for 1 minute, stirring constantly. Transfer to a bowl; set aside. 3. In shallow dish whisk together egg whites, cinnamon, and salt. In 12" nonstick skillet heat butter over medium heat. Dip cut sides of cake into egg mixture; add to skillet in 2 batches. Brown about 2-3 minutes per side; set aside. 4. Add apricot preserves to lemon juice in small saucepan. Heat over medium-high heat until preserves are melted. 5. To serve, pour some of the vanilla custard onto a plate or into a shallow bowl. Top with cake, preserves, lemon peel, and mint. Makes 8 servings. Each serving = 13 Weight Watchers points.

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