Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Perfect ice spheres — minimal surface area, maximum chill
Crank sifter aerates flour — lighter cakes, even cocoa dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Perfect ice spheres — minimal surface area, maximum chill
Crank sifter aerates flour — lighter cakes, even cocoa dusting
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350f. butter six 3/4-cup custard cups or ramekins. combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. whisk in milk. using electric mixer, beat egg whites and salt in medium bowl until frothy. gradually add remaining 2 tablespoons sugar and beat until soft peaks form. fold beaten egg whites into lemon mixture in 2 additions. divide mixture among prepared custard cups. place custard cups in roasting pan. pour enough hot water into roasting pan to come halfway up sides of custard cups. bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. remove cups from water. serve warm or cold with whipped cream, if desired.