Makes 6 servings

Roxana Lambeth prepares this dessert with lemons. Either fruit will offer fabulous flavor.

How to Make It

Step 1

Coat 6 (10-ounce) custard cups evenly with cooking spray. Place cups in a baking pan.

Step 2

Stir together 2/3 cup sugar and next 4 ingredients in a large bowl until blended.

Step 3

Beat egg yolks at medium speed with an electric mixer until thickened and pale. Add 1 1/2 cups milk, beating until blended. Stir in sugar mixture, beating until blended.

Step 4

Beat egg whites at medium speed with an electric mixer until foamy. Add cream of tartar, beating until soft peaks form. Add 3 tablespoons sugar, and beat until stiff. Gently fold into egg yolk mixture. Spoon batter evenly into prepared custard cups, filling three-fourths full. Fill baking pan with hot water to a 1-inch depth.

Step 5

Bake at 350° for 30 minutes or until cakes are set and tops are golden. Remove cups to wire racks to cool. Serve warm or chilled. Garnish, if desired.

Ratings & Reviews