Prep Time
20 Mins
Cook Time
5 Mins
Stand Time
20 Mins
Bake Time
20 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Grease bottom and sides of 8 (6-ounce) ramekins or custard cups evenly with butter. Lightly coat bottom and sides evenly with sugar, shaking out excess. Place ramekins in a 13- x 9-inch pan or baking dish. Set aside.

Step 2

Melt 1/4 cup butter in a small saucepan over medium heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk, whisking constantly until thickened. Remove from heat. Whisk in 2/3 cup sugar and next 5 ingredients.

Step 3

Beat egg yolks at high speed with an electric mixer 4 to 5 minutes or until thick and pale. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly. Cook over medium heat 1 minute. Remove from heat; let stand 20 minutes.

Step 4

Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into milk mixture. Spoon evenly into each ramekin, filling to top.

Step 5

Bake at 400° for 18 to 20 minutes or until puffed and set. Serve immediately with Lemon Whipped Cream.

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