Meyer Lemon Custard Cakes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.333333 cups
Whole Milk2 large
Egg (separated)2 tbsps
Lemon Peel (finely grated meyer)Directions:
1
Preheat oven to 350°F
2
Butter eight 3/4-cup ramekins or custard cups
3
Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend
4
Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended
5
Add flour mixture to yolk mixture and whisk custard until blended
6
Using electric mixer, beat egg whites in another large bowl until soft peaks form
7
Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry
8
Fold 1/4 of whites into custard
9
Fold remaining whites into custard in 2 additions (custard will be slightly runny)
10
Divide custard equally among prepared ramekins
11
Place ramekins in large roasting pan
12
Pour enough hot water into pan to come halfway up sides of ramekins
13
Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes
14
Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated
15
DO AHEAD: Custard cakes can be made 1 day ahead
16
Keep chilled
17
Using electric mixer, beat crème fraîche in medium bowl until softly whipped
18
Run small knife around each custard cake to loosen
19
Invert each cake onto plate
20
Place dollop of crème fraîche atop or alongside cakes and serve
21
Preheat oven to 350°F
22
Butter eight 3/4-cup ramekins or custard cups
23
Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend
24
Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended
25
Add flour mixture to yolk mixture and whisk custard until blended
26
Using electric mixer, beat egg whites in another large bowl until soft peaks form
27
Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry
28
Fold 1/4 of whites into custard
29
Fold remaining whites into custard in 2 additions (custard will be slightly runny)
30
Divide custard equally among prepared ramekins
31
Place ramekins in large roasting pan
32
Pour enough hot water into pan to come halfway up sides of ramekins
33
Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes
34
Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated
35
DO AHEAD: Custard cakes can be made 1 day ahead
36
Keep chilled
37
Using electric mixer, beat crème fraîche in medium bowl until softly whipped
38
Run small knife around each custard cake to loosen
39
Invert each cake onto plate
40
Place dollop of crème fraîche atop or alongside cakes and serve
41
Sold at some supermarkets and at specialty foods stores
42
Sold at some supermarkets and at specialty foods stores
43
Sold at some supermarkets and at specialty foods stores