Baked Lemony Custard

I am a big fan of Margaret Atwood.  She is a distinguished Canadian author who grew up all over Canada, the US and Europe.  Some may recognize her by one of her most famous novels "The Edible Woman". Maybe not...She has written many fiction and non fiction novels as well as children's books and poetry over the years.
She also cooks!!
A woman after my own heart.

I have been making this recipe for a few years now and credit goes to her and her alone.  I found it in Bon Appétit magazine in 2006.  An oldie but a goodie!

I happen to heart the custard.  I especially love the creaminess of it and I could eat it hot or cold, inside or out, summer or winter.  It is really a versatile dessert and can be made with many different variations.
This recipe has a surprise at the bottom!  OH I like surprises *in a high pitched voice*!
Cake like consistency on top with the custard on the bottom with just a hint of lemon :)
Enjoy!


Baked Lemon Custard Cakes
makes 6 servings

3/4 c. vanilla sugar (sugar that has been infused with a vanilla bean)
3 tbsp. butter, room temperature
1 tbsp. grated lemon peel
3 large eggs, separated
3 tbsp. all purpose flour
1 c. buttermilk
1/4 c. fresh lemon juice

To make buttermilk place 1 c. milk less 1 tbsp.  Add in 1 tbsp. lemon juice or vinegar, stir and let sit for 5 minutes - voila!

Preheat oven to 350.  Butter your ramekins and  place in an oven dish.

Separate your eggs into 2 dishes and set aside.

Zest your lemons and set aside.

In a bowl cream together sugar, lemon peel and butter. 

Add in the egg yolks.

Alternate the flour and buttermilk.  Finally add in your lemon juice.

In another bowl with clean beaters whisk your egg whites until stiff but not dry.  (about 3-4 minutes)

Fold the egg whites into your batter.

Pour into the ramekins.

Fill the baking dish up with hot water so that it comes up to about half way on the ramekins.
Bake for about 35 minutes or until the centre is set and slightly browned.
Enjoy!