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

Sandra Snoddy, Temecula, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Leo Gong; Styling: Karen Shinto

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

160 calories; calories from fat 39%; protein 3.8g; fat 6.9g; saturated fat 3.7g; carbohydrates 21g; fiber 0.1g; sodium 278mg; cholesterol 87mg.
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