Preheat oven to 325 degrees F
(170 degrees C) and place rack in the center of the oven. Butter six - 1
cup (240 ml) ramekins or other heatproof bowls.
Set aside 2 tablespoons (28
grams) of the sugar to use when whipping the egg whites. Then, in the bowl of
your electric mixer, or with a hand mixer, cream the remaining sugar and
butter. Add the three egg yolks, one at a time, and beat until
incorporated. Beat in the vanilla extract and lemon zest. Add the
flour and salt and beat until combined. With the mixer on low speed,
gradually pour in the lemon juice and milk. Set aside while you beat the
egg whites.
In a clean bowl of your
electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the
remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only
until incorporated.
Carefully pour (or use a
ladle) the batter into the prepared ramekins. (The batter does not rise
much during baking so you can fill the ramekins almost to the rim.) Place the
ramekins in a larger baking pan (or any size pan that
will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).
Prepare a
water bath. (A water bath is used to provide temperature protection for the eggs.)
Carefully pour in enough hot water so that the water is halfway up
the sides of the ramekins.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a
toothpick inserted into the cake portion comes out clean. Be careful
not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
This dessert
can be served warm or at room temperature. Dust the tops of the puddings with
confectioners (powdered or icing) sugar and dress with a dollop of whipped cream
and fresh fruit (optional).
Note: You can also make
this dessert in a 2 quart (4 cups) (960 ml) souffl?dish. Baking time is about
60 minutes.
Makes 6 servings.
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