Want a dessert that's light and airy like angel food cake on the top, and a cross between pudding and cheesecake on the bottom? Here it is, with tons of lemon flavor. What better way is there to end a delicious meal?
Recipe adapted from: Craig Stoll, Chef & Co-owner of Delfina, San Francisco.
- 3/4 cup sugar, divided
- 3 large eggs, separated
- 1/4 cup all purpose flour
- 2/3 cup fresh lemon juice
- 2 tablespoons finely grated lemon peel
- 3/4 cup plus 2 tablespoons whole milk
- 1/2 teaspoon kosher salt
Preheat oven to 350 F. Butter six 3/4 cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 1/4 cup sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.