Friday, June 3, 2011

Lemon Custard Cakes

Baking the custard cakes in a hot-water bath helps create the wonderful texture - creamy custard pudding on the bottom with a fluffy, cakey top. The lemon flavor creates a light and refreshing dessert perfect for spring or summer. I think this recipe would also create delicious Grapefruit Custard Cakes.

Lemon Custard Cakes
·3 eggs, separated
·½ cup white sugar
·1 TBS cornstarch
·4 tsp lemon zest
·½ cup freshly squeezed lemon juice (about 3 or 4 lemons)
·¾ cup milk
·Butter, for ramekins
·Powdered sugar, for dusting

Preheat oven to 350˚ and bring a kettle or pot of water to boil. Butter 6 ramekins and place them in a glass or ceramic baking pan.

In a medium bowl, beat egg whites until fluffy and soft peaks form. Set aside.

In a large bowl, beat egg yolks and sugar until yolks are light yellow in color. Add cornstarch. Then add lemon zest and lemon juice; beat on low until combined. Whisk in milk. Fold in egg whites by hand, being careful not to over-mix.

Pour the thin batter into the prepared ramekins. Add enough boiling water in the baking pan to reach halfway up the sides of the ramekins. Bake for 25 minutes, or until custard cakes are puffed and lightly browned. Dust with powdered sugar and serve warm or cool.

Yield: 6

I've also shared this recipe on: Seasonal Sunday's

This recipe is modified from the cookbook "Everyday Food - Great Food Fast."