Double Yum!

 

Soft 

Orange 

Custard

2 tablespoons butter, softened
1/4 cup sugar 
2 eggs, lightly beaten 
2 tablespoons all-purpose flour 
1/4 teaspoon salt 
1/4 cup orange juice 

1 teaspoon lemon juice 
1 cup milk

In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange peel and lemon juice. Stir in milk.

Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13-in. x 9-in. baking pan. Add 1 in. of boiling water to pan.

Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.