2 Tbsp. butter, softened
2/3 C. sugar
2 eggs, lightly beaten
2 Tbsp. all purpose flour
1/4 tsp. salt
1/4 C. orange juice
1-1/2 tsp. grated orange peel
1 tsp lemon juice
1 C. fat-free milk
1. 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.
2. Pour into (5) 6-oz ramekins or custard cups. Place ramekins into a 13x9 baking pan. Add 1-inch of boiling water to the pan. Bake, uncovered at 325 for 35-40 minutes or until knife inserted near the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.