Zutaten für Lemon Cake Custard
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Zubereitung von Lemon Cake Custard
- Separate 6 large eggs and let stand at room temperature for 30 minutes.
- In a large bowl, whisk together 1/2 cup (100g) granulated sugar, 1/4 cup (30g) all-purpose flour, and 1/4 teaspoon salt.
- Stir in 2 cups (475ml) whole milk, 1/4 cup (60ml) fresh lemon juice, 4 tablespoons (57g) unsalted butter, melted, and the zest of 1 lemon.
- In a medium bowl, whisk the egg yolks until light and slightly thickened.
- Gradually whisk the egg yolks into the lemon mixture until well combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 1/2 cup (100g) granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
- Gently fold the whipped egg whites into the lemon mixture in three additions, being careful not to deflate the egg whites.
- Spoon the batter evenly into six greased 8-ounce ramekins.
- Place the ramekins in a 13x9x2 inch baking pan.
- Carefully pour 1 inch of hot water into the baking pan (this creates a bain-marie for even baking).
- Bake uncovered in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool slightly in the pan before serving. Serve warm or chilled.
- Garnish with a fresh mint sprig and a lemon twist, or if chilled, top with a spoonful of raspberry sauce and a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
135g
Fat
21g
Carbs
13g
