DUSTED LEMON PUDDING CAKES
MAKES 8 SERVINGS.
3/4 cup plus 2 tbs sugar
1/4 cup flour
1 1/4 cups milk
2 eggs, separated
2 1/2 tsp lemon zest
1/3 cup lemon juice
Powdered sugar
Heat oven to 350 degrees. Butter eight 6 oz ramekins or small mason jars. In a bowl, whisk 1/2 cup plus 2 tbs sugar, flour and a pinch salt. In a bowl, whisk milk, yolks, zest and juice. Add milk mixture to flour mixture, whisk until smooth. *Beat egg whites until foamy. Add remaining sugar, beat until soft peaks form. Add 1/3 of egg white mixture to lemon mixture, whisk until blended. Fold in remaining egg white mixture. Divide among ramekins. *Place ramekins in a roasting pan. Pour in hot water to come halfway up sides of ramekins. Bake until tops start to brown 25 min. Remove ramekins from pan, let cool. Refrigerate until cold. Dust with powdered sugar. SERVE & ENJOY...
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