Sunday, January 4, 2009

Meyer Lemon Custard Cakes

It's been gray and rainy for several days. The holidays are over and after all that baking I'm lacking motivation a bit. Hubs and I are trying to get in better shape. These are a few of the reasons I've been finding it difficult to blog right now. Don't worry there will still be plenty of baking going on, I'm just in a slight funk.
I got a bag of these gorgeous sunny Meyer lemons from my parents farm. They're so pretty they're begging to baked into something wonderful. I just got the latest Bon Appetit and in it is a recipe for Meyer lemon custard cakes. There small light and lemony, the perfect antidote to all those heavy holiday desserts.

Meyer Lemon Custard Cakes
source: Bon Appetit

3/4 cup plus 2 TBS 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 TBS finely grated Meyer lemon peel or regular lemon peel
1 8-ounce container chilled creme fraiche

Preheat oven to 350 degrees. Butter eight 3/4-cup ramekins or custard cups. Whisk together 1/2 cup plus 2 TBS sugar, flour and pinch of salt in a medium bowl. Combine milk, egg yolks, lemon juice, and lemon peel in a large bowl; whisk until blended. In another bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar and beat egg whites till stiff but not dry. Fold 1/4 of whites into custard. In two additions fold in the remaining egg whites in the custard. (the custard will be runny and I had lumps of egg whites when I made it)
Divide custard equally among the ramekins. Place ramekins in a large roasting pan. Pour enough hot water to come halfway up the sides of ramekins. Bake custards until golden brown and set on top (custard cakes will have a soft center), about 25-27 minutes. Cool slightly, and refrigerate custard cakes. Chill custard cakes until cold at least 4 hours, then cover and keep refrigerated.
Using electric mixer, beat creme fraiche in a medium bowl until softly whipped.
Run a knife around each custard cake to loosen. Invert each on a plate. Serve with whipped creme fraiche.

*Notes: I made this recipe according to the recipe except for the creme fraiche because I didn't have any on hand. I think I would use 1/2 cup lemon juice and 3 TBS grated lemon peel the next time I make these. The lemon flavor was very light and I like a little more tang. The custards definitely need to be made in advance so the flavors have a chance to meld.


noble pig said...

Okay that's too good looking to pass up. Wow. I'm sure it's delicious.

RecipeGirl said...

Oh my yummy. Meyer lemon is just about my favorite fruity flavor. I'm addicted to them. Must begin searching for them as now is about the time you can find them in the market. Great recipe!

Grace said...

so many times lemon gets combined with something else, and it usually gets lost. your little custard cakes sound like they'd be perfect for the lemon purist--nicely done!
and stay dry! :)

Alex said...

These look lovely ... and I've got some lemons to use up ...

I've also tagged you for the 7 random things meme ... hope you don't mind!

StickyGooeyCreamyChewy said...

Oh, wow! Those look just wonderful! I just picked up some Meyer lemons yesterday, and I am soooo making them!

Eliana said...

I absolutely LOVE all thing lemon and these look great. Thanks for this recipe.

Cora (Cora Cooks) said...

These look so delicious, they're dragging me right out of my post-holiday slump and into the kitchen!

Anne @ Pink Galoshes said...

I seriously cannot wait to try this recipe. I love anything having to do with meyer lemons. Perfect for the season!

Sandi @the WhistleStop Cafe said...

I can smell them from here.

Mommy Gourmet said...

This looks so good. I love lemon. Love, love, love it!

J.Danger said...

These are one of my favorites! I wanna try these!

Peg A said...

just writing to say I love your blig and have linked it to mine! I really want to try these cookies. Have you made the Lemon Cake Cookies in the Rosie's Bakery cookbook?

Peg at Bungalow Baking