Like most weekend mornings I started my day off today scrolling through all the delicious food on tastespotting.com. Usually it makes me really hungry and I end up bookmarking a ton of recipes that I'll probably never get around to actually making. However, I came across this recipe for Lemon Custard Cakes at Cathie Cooks Food and decided it seemed simple enough that I could whip it up tonight for a tasty dessert.
I basically followed the recipe on the blog except that I added lemon extract to give it an extra super lemon flavor. I also only have four ramekins so I had to adjust for that. I would make these again, especially due to the simplicity and ease of this recipe.
Lemon Custard Cakes
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoon all purpose flour
- 2-3 tablespoons grated lemon zest ( try not to zest your fingers )
- 1/4 cup fresh lemon juice
- 1 cup milk ( I used whole milk)
- 1/4 teaspoon salt
- Lemon Extract (optional, but it will make sure that lemon flavor really stands out)
First you need to separate your eggs, make sure to keep both the eggs and the whites.
In a bowl mix your egg yolks and sugar.
Add in the flour.
Zest your lemon, then add your zest and lemon juice to the bowl.
Finally whisk in your milk.
In a separate bowl mix your egg whites and salt together with and electric mixer until you get soft peaks.
Carefully fold your egg whites into your egg yolk mixture. Pour the mixture into your ramekins and then fill your pan half way up the sides of the ramekins with boiling water.
Put them in the oven and let them cook until the tops are golden brown. For my four ramekins I cooked them for 25 minutes.