SHF #12: Cooking Up Custard!

One of the things I really appreciate about food blogging is all of the food blogging events — they’re like fun assignments (and especially good when I need an idea for what to post about!) So, here is my Sugar High Friday #12 creation.

An archive of everyone’s yummy looking custard entries can be found at Elise’s Simply Recipes.

Individual Lemon Custard Cakes

They’re pretty easy and really, really good. The top two-thirds of the dessert bakes up like a light, spongey cake and the bottom third stays a creamy custard. Mmm…dichotomous!

Here’s the recipe, which I originally saw on Everyday Food.

Ingredients:
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 to 3 tsp grated lemon zest (about 1 lemon)
1/4 cup fresh lemon juice (again, about 1 lemon)
1 cup whole milk
1/4 teaspoon salt

Garnishes can include whipped cream, berries, mint, lemon zest or dusted confectioners’ sugar

Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined roasting pan (or some kind of baking pan with high edges).

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquidy).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned, 20 to 25 minutes. These can be served at room temperature or chilled.