Photo: Leo Gong; Styling: Karen Shinto
Yield
Makes 6 servings

The bright-flavored batter separates into a sponge cake layer atop a pudding bottom. Prep and Cook Time: 1 hour, plus cooling time.

How to Make It

Step 1

Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.

Step 2

In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.

Step 3

In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.

Step 4

Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.

Step 5

Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.

Step 6

Note: Nutritional analysis is per serving.

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