Recipes

Meyer Lemon Custard Cakes

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Meyer Lemon Custard Cakes

Meyer Lemon Custard Cakes

amanda

Equipment

  • - Stand Mixer (Dough and Batter Attachment) - Hamilton Beach 500 Series Plus Stand Mixer

  • - Silicone Baking Mat (Non-Stick) - Tailor Made Premium Heavy Duty Silicone Non-Stick Bake Mat

  • - Electric Mixer (Handhited or Stand) - KitchenAid Artisan 5-Quart Hand Mixer

  • - Cooling Rack - Baking Steel Silicone Non-Stick Cookie Sheet

  • - Digital Kitchen Scale - OXO Good Grips 10-Piece Baking Tools Set with Scale

  • - Chef's Knife - WÜSTHOF Icer chopper and grater 5 Piece Stainless Steel Food Cutlery Set

  • - Springform Pan - Nordic Ware Classic 9-Inch Square Nonstick Fluted Springform Pan

  • - Candy Thermometer - OLDNAY Digital Instant-Read Candy and Cookie Thermometer

  • - Piping Bags - Wilton 84679 Professional Quality Gel Food Coloring Set with Piping Bag Sets

  • - Large Cooling Rack - Wilton Large Baking Sheet Nonstick Cookie and Pastry Pan

  • - Electric Oven (with Convection Option) - Samsung Smart Range Gas Dual Fuel 24-Inch Conventional & Convection Oven

  • - Cake Lifter - Bakers' Best Professional Paper Towel Rounded Cake Wand

Ingredients

  • 3/4 cup plus 2 tablespoons sugar, divided

  • 1/4 cup all purpose flour

  • Pinch of salt

  • 1 1/3 cups whole milk

  • 2 large eggs, separated

  • 1/3 cup fresh Meyer lemon juice or regular lemon juice

  • 2 tablespoons finely grated Meyer lemon peel or regular lemon peel

  • 1 8-ounce container chilled crème fraîche*

Instructions

1

Instruction 1

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
2

Instruction 2

Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
3

Instruction 3

Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
4

Instruction 4

Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
5

Instruction 5

Sold at some supermarkets and at specialty foods stores.
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