1/4 c. sifted flour
1 c. sugar
1/4 tsp. salt
1/4 c. calamondin juice, with a little grated peel
2 egg yolks, well beaten
1 c. milk
2 egg whites, stiffly beaten

Sift together in bowl flour, sugar and salt. Stir in calamondin juice and peel, yolks and milk. Fold in egg whites. Pour into 1 quart baking dish or six custard cups. Set in pan of hot water, 1 inch deep. Bake at 350 degrees 50 minutes. Serve warm or cold with or without whipped cream. You may substitute 1/4 cup lemon juice or 1/3 cup orange juice.