Upside-Down Lemon Pudding Cake Makes: 6 servings - 2 lg eggs , separated, at room temp 2 Tbsp unsalted butter, softened 2/3 cup sugar 2 Tbsp all-purpose flour 2 Tbsp lemon zest 1/8 tsp salt 1/4 cup fresh lemon juice from 2 lemons 1 cup milk = Adjust oven rack to middle position; heat to 350 ° F. Grease a 2 qt baking dish (or six 6-ounce ramekins). With electric mixer on med-hi, beat egg whites to soft peaks. Transfer to bowl; set aside. Beat butter & sugar together on med-hi until fluffy, (abt 2 min), scraping down bowl as necessary. Reduce speed to med; add egg yolks; mix until incorporated. Add flour, lemon zest, & salt; beat until combined. Add lemon juice & milk; beat until incorporated. Using a rubber spatula, fold in egg whites. Pour batter into preped dish or ramekins. Place dishes in a lg baking pan; add enough boiling water to pan so that it reaches 1/2 way up sides of the dish or ramekins. Bake until top is golden & center springs back when gently pressed, (35 - 45 min for a lg baking dish & 25 - 35 min for ramekins.) Transfer to a rack to cool completely, (at least 1-1/2 hrs). (Cake(s) can be refrigerated for up to 2 days). Allow to sit at room temp for 30 min before serving.) To serve, run a paring knife around edges of dish; invert onto a plate. Garnish with thin strips of lemon zest. Serving Note: For the best presentation: Serve cake at room temp: It unmolds perfectly intact & flavor is lemony but not too harsh. If making individual pudding cakes, it*s best to ladle rather than pour batter into ramekins; otherwise the first cups get all the froth & the later cups get all the batter.
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