Cake and pudding all in one little dish.
1 CUP SUGAR – divided
1/3 CUP FLOUR
PINCH of SEA SALT
1 LEMON ZEST
½ CUP LEMON JUICE – freshly squeezed
2 EGG YOLKS, lightly beaten
POWDERED SUGAR – for dusting
2 TBS BUTTER – unsalted, melted
3 EGG WHITES, room temp
PREHEAT OVEN TO 350º
SPRAY 8 (6 oz) ramekins or custard cups with cooking spray. Place them in a deep baking pan that has a dish towel covering the bottom to prevent sliding.
Have a pot of boiling water available to pour into the pan.
Whisk ¾ cup pf sugar together with the flour and salt in a medium bowl. Make a well and slowly add the milk, lemon zest, lemon juice, butter, and egg yolks. Whisk for several minutes until very smooth,
Beat the egg whites in a small bowl until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form and the mixture is glossy. Fold the egg whites into the batter and continue folding until all combined. Divide the batter among the prepared cups or ramekins and place the ramekins in the towel lined baking dish.
Transfer the pan to the oven and pour enough boiling water into the pan to come up almost halfway up the sides of the filled ramekins. Bake until the cake tops are golden brown, and the cakes have pulled away a little from the sides of the ramekins – 20 to 25 minutes. Transfer the ramekins to a wire rack and allow to cool completely – 15 to 20 minutes. Dust with powdered sugar and serve. Best served at room temperature but refrigerate if not using soon.
NOTE: These can be prepared with orange zest, Meyer lemon zest, and almond extract to make different presentations.