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 :)
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.
In a bowl cream together sugar, lemon peel and butter.
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.
Bake for about 35 minutes or until the centre is set and slightly browned.