Something Different...

Someday I will learn to properly photograph food!!

For quite some time I have had a recipe for Meyer Lemon Pudding Cakes (found in this cookbook).  Only yesterday did I finally get down to trying them out.  They are a wonderful, easy-to-make dessert with a moist souffle-like cake with a sort of lemon curd bottom.  Very light, and not at all rich.  And let me tell you, they are oh-so-good.  Next on the baking agenda: chocolate pots de creme.  If it's got chocolate in it, it's got to be good right?  Anyway, here is the recipe as I made it (you need to try it out!):

Meyer Lemon Pudding Cakes

Personal note: I wasn't able to get hold of actual Meyer Lemons, but made a substitute using three parts lemon juice to one part oj.  What would we do without the internet to research these things??

3 eggs, separated

1 C milk

1 1/4 T grated lemon zest

1/4 C lemon juice

3/4 C sugar

1/4 c flour

1/4 t salt

• prep ramekins (I used six)
• preheat oven to 325 degrees
• separate eggs.  Place yolks in a medium bowl, whites in a small mixing bowl.
• to the yolks, add the milk, lemon zest and lemon juice.
• in another small bowl combine the remaining dry ingredients and add to the yolk mixture.
• Whip egg whites until they're at the soft peak stage.
• Gently fold the egg whites, a little at a time, in to the bowl with the lemon batter until it's combined.
• Spoon in to ramekins - set ramekins inside a large roasting pan and add hot water (to about half way up the sides of the ramekins).
• Bake 30-35 minutes until set.  Some of mine were nicely golden, a few were barely.
• Cool on a wire rack.  We enjoyed ours nicely warm.

Try them one evening - you'll be glad you did.