January 4, 2009
I may not have a lot of money, or stuff, or natural athletic ability, but I've got lemons. Lots of lemons. When friends know you cook, you got inundated with free produce (see zucchini crisis of '08). Thankfully, this month's issue of Bob Appetit came to my rescue with lovely, light and lemony Meyer Lemon Custard Cakes. If you ever wondered what it would be like to eat a lemon scented cloud (I mean, who among is hasn't), this is the dessert for you. And, with less than a cup of sugar and butter used only to grease the ramekins, they are resolution friendly as well.
Meyer (or any kind of lemon) Lemon Custard Cups
adapted from Bon Appetit February '09
3/4 cup plus 2 tbsp sugar, divided
1/4 cup all purpose flour
pinch of salt
1 1/2 cups 2% milk
2 large eggs, separated
2 tbsp finely grated lemon peel
Preheat oven to 350F. Butter eight ramekin cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and salt in a medium bowl. Combine milk, egg yolks, lemon juice and zest; whisk until well blended. Add flour mixture to yolk mixture and whisk custard until blended. Using an electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add in remaining 1/4 sugar and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold in remaining whites in 2 parts. Custard will be runny. Divide equally into prepared ramekins. Place ramekins in large roasting pan and pour enough hot water into the pan to come halfway up sides of the ramekins. Bake until golden brown and set on top (they will still be soft in the center), approx 25-27 minutes. Remove ramekins from roasting pan and refrigerate uncovered until cold, at least 3 hours.
To serve, run a knife around each custard cake to loosen and invert onto a plate.
Serve with whipped cream or creme fraiche.
Posted by Beryl at 7:51 AM