Ingredients
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4 Eggs
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1 teaspoon Lemon Zestgrated
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1/3 cup Lemon Juice
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1 teaspoon Unsalted Butter
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1 cup Sugar
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1/2 cup Flour
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1/2 teaspoon Kosher Salt
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1.5 cups Whole Milk
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1 teaspoon Vanilla Extract
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for dusting Confectioners’ sugar
Directions
Steps
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1
Done
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Preheat oven 350°F. Grease 6-7 six ounce ramekins with butter. The cakes will bake in a water bath inside the casserole dish. |
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2
Done
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In a large mixing bowl, combine the egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk in the flour, salt, and 3/4 cup of sugar until combined. Set aside. |
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3
Done
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In a medium mixing bowl, using a stand mixer fitted with a whisk attachment, whip the egg whites to soft frothy peaks on medium-high speed. Top with the remaining 1/4 cup sugar and beat for about 1-2 minutes, or until firm glossy peaks form. |
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4
Done
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Take a little of the egg white and mix into the yolk-milk mixture so that it breaks up and lightens the mixture a little. Then add in the rest of the egg whites and fold them in. |
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5
Done
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Divide between greased ramekins then place this inside the other dish/tin. Carefully pour in boiling water into the outer dish. Bake for approximately 30-40 minutes or until golden. Let cool to warm, dust with confectioner's sugar and serve. |
