Wednesday, June 15, 2011
Lemon Custard Cakes~
Not sure if I have shared this before..but it's a keeper.. first of all there's lemon in it.. and it's light and refreshing.I particularly like their look and taste out of the oven..
All puffed up and steamy..
Love to add blueberries..raspberries..
Courtesy Every Day Food..Years ago!
Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
P.S..My friend Michelle..is having a giveaway~ Her blog is peaceful..colorful..kind..and sweet.. like she is~You can visit her here..for a taste of Family.. South Africa..Beauty..and Inspiration~
Enjoy..And I hope one of you win the give-away..