crumb.cafe

Spring Lemon Custard Cakes:

 

Ingredients:

unsalted butter, room temp

3 large eggs (separated)

1/2 c. sugar

2 Tblspn flour

1 lemon's worth lemon zest

1/4 c. fresh lemon juice

1 c. milk

1/4 tspn salt

Powdered sugar for dusting

 

Directions:

1)Pre-heat oven to '350.  Boil 2 cups of water.

Butter 6 ramekins or teacups. Set inside dish-towel lined baking dish. 

2) whisk egg yolks and sugar until light; whisk in flour.  Whisk in lemon juice, then milk & zest.

3) In a separate bowl,  beat egg whites and salt until soft peaks form.  Add to batter.  Fold in gently with whisk gently.  Batter will be fluid.

4)Divide batter among cups - place dish in the oven and fill until boiling water to reach half way up the ramekins. Bake until puffed and lightly browned. 20-25 mins.

 

*custard will remain on the bottom.  Serve slightly warm- or dusted with powdered sugar.