Meyer Lemon Custard Cakes

Name: Meyer Lemon Custard Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 227 grams chilled crème fraîche; 2 larges eggs, separated; 79 milliliters fresh Meyer lemon juice or regular lemon juice; 2 Tbsps finely grated Meyer lemon peel or regular lemon peel; 1 pinch Pinch of salt; 177 milliliters sugar, divided; 315 milliliters whole milk

Meyer Lemon Custard Cakes might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 185 calories. This recipe serves 8. Head to the store and pick up all purpose flour, crème fraîche, regular lemon peel, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Butter eight 3/4-cupramekins or custard cups.

Ingredients you will need

Custard

Butter

Equipment you will use

Oven

Whisk 1/2 cupplus 2 tablespoons sugar, flour, and pinchof salt in medium bowl to blend.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Combinemilk, egg yolks, lemon juice, and lemon peelin large bowl; whisk until blended.

Ingredients you will need

Lemon Juice

Egg Yolk

Lemon

Equipment you will use

Whisk

Bowl

Addflour mixture to yolk mixture and whiskcustard until blended. Using electric mixer,beat egg whites in another large bowl until soft peaks form. Gradually add remaining1/4 cup sugar to whites and beat until stiffbut not dry. Fold 1/4 of whites into custard.Fold remaining whites into custard in 2additions (custard will be slightly runny).

Ingredients you will need

Egg Whites

Custard

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Divide custard equally among preparedramekins.

Ingredients you will need

Custard

Place ramekins in large roastingpan.

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Ramekin

Pour enough hot water into pan tocome halfway up sides of ramekins.

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Water

Equipment you will use

Ramekin

Frying Pan

Bakecustard cakes until golden brown andset on top (custard cakes will be slightlysoft in center), about 27 minutes. Chillcustard cakes uncovered until cold, at least4 hours, then cover and keep refrigerated.DO AHEAD: Custard cakes can be made1 day ahead. Keep chilled.

Ingredients you will need

Custard

Using electric mixer, beat crème fraîchein medium bowl until softly whipped.

Equipment you will use

Hand Mixer

Bowl

Run small knife around each custardcake to loosen. Invert each cake ontoplate.

Equipment you will use

Knife