Lemony Custard Cakes

Happy (Valentines) Day to you all!

What a lovely day it is.  Some people are anti, but I say, why not have a day to do something special?  That something special need not be dinner out, expensive chocolates or bouquets of roses, just something nice to say “I love you.”  I am the kind of person that believes that these things should be done throughout the year, but having one day to celebrate love is nice too.

As I type this my hubbie is in the kitchen cooking up a storm.  To be honest, I find it hard to relinquish the kitchen for the night, but I am doing my best to stay put on my chair.  I fully admit that I like things a certain way in the kitchen, but I gotta share sometimes 🙂

While Adrian was prepping for dinner I whipped up an easy dessert for us to enjoy.  I was going to go classic with something chocolaty, but was more in the mood for something zingy and fresh, like lemon.  So lemon custards cakes it is.

If you still have not made dessert (it may be a little late now) you could make this!  It takes no time and it promises to be delicious.

Lemon Custard Cakes 

 (source)

Ingredients:

3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, separated

2 tablespoons unsalted butter, at room temperature

1 cup skim milk

5 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

Fresh strawberries or raspberries , for serving

Method:

Preheat the oven to 350°. Spray four ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small baking dish. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.

One Serving: 170 cal, 6 gm fat, 2.9 gm sat fat, 27 gm carb, 0.2 gm fiber.

Love, love, love

xo

Enjoy!

What did sweet treat did you make or receive? 

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