Tangerine Sponge Custard

1/3 cup Sugar
3 tbbsp All purpose flour
1 tbsp Minced tangerine peel
2/3 cup Fresh tangerine juice
1 tbsp Butter, room temp
2/3 cup Low-fat milk
2 Egg yolks
3 Egg whites

Preheat oven to 350 degrees. Butter 8 inch diameter souffle dish with 2 inch high sides. Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolks and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place souffle dish in large shallow pan. Add enough water to pan to come up one inch on side of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.