3 eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
1-1/2 cups hot milk (about 3 minutes on HIGH in microwave)
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla

In a medium bowl, beat together eggs, sugar and salt until well blended. Stir in milk, lemon peel, lemon juice and vanilla until well combined. Place four (6-ounce) custard cups or ramekins in an 8 x 8 inch baking pan. Pour about 1/4 egg mixture into each custard cup. Place pan on center rack in preheated 350°F oven. Pour very hot water into pan so it comes within 1/2-inch from the top of the custard cups. Bake until knife inserted in center comes out clean, or about 30-35 minutes. Remove custard cups from hot water. Cool on wire rack about 5-10 minutes. Serve warm or cold. Refrigerate leftovers.

Approximate nutrient content per serving:
210 calories; 8 gm protein; 7 gm fat; 171 mg cholesterol, 30 gm carbohydrate; 131 mg calcium; 172 mg sodium

Recipe source: American Egg Board