Ingredients:
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tablespoons grated lemon zest plus 1/4 cup lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 large egg, separated, and 1 large egg white
- 1/4 teaspoon vanilla extract
- Confectioners’ sugar is optional
Instructions:
- Adjust oven rack to middle position and heat oven to 325 degrees F. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove saucepan from heat, whisk in lemon zest, cover saucepan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of 13 by 9 inch baking pan. Place three 6-ounce ramekins on top of towel and set aside pan.
- Whisk 6 tablespoons sugar, flour, baking powder and salt in medium bowl until it is combined. Strain the milk mixture into bowl with the sugar mixture and press to extract lemon juice from the lemon zest. Add egg yolk, vanilla, and lemon juice and whisk until combined.
- Whip the egg whites on medium-low speed of a hand mixer until foamy. Increase speed and whip whites to soft mounds. Gradually add in remaining 2 tablespoons of sugar and whip for about 1 minute.
- Gently whisk in remaining whites until no clumps or streaks remain. Put batter into ramekins. Pour enough cold water into pan to come one-third of the way up the sides of ramekins. Bake cakes until pudding layer registers to about 175 degrees, for about 35 to 40 minutes.
- Remove pan from oven and let ramekins stand in the water bath for 10 minutes. Let cool completely and enjoy!
