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Modifying Recipe "Lemon Custard Cakes"
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Ingredients:
Unsalted butter at room temperature for custard cups 3 eggs replaced 1/2 cup granulated sugar 2 tablespoon all purpose flour 2-3 tablespoons grated lemon zest 1/4 cup fresh lemon juice 1 cup soy milk 1/4 teaspoon salt Confectioners' sugar for dusting
Directions:
Preheat the oven to 350F. Set a kettle of water to boil. Butter six 6-ounce custard cups, and place m in a roasting pan or baking dish lined with a kitchen towel (I sprayed the cups with Pam and I didn't use the towel and everything was fine - I took the risk of the cups sliding in the baking dish) In a large bowl, whisk together the granulated sugar and salt. whisk in the flour. Gradually whisk in the lemon zest and juice and whisk in the milk. With an electric mixer, beat eggs until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin) Divide the batter among the prepared cups. Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned. 20-25 minutes. Serve warm or at room temperature, dusted with confectioners sugar. Note: If you don't have individual custard cups, bake the batter in an 8-inch square baking dish(or other shallow 2-quart baking dish) for 30-35 minutes. http://cathiecooksfood.blogspot.com/2008/03/lemon-custard-cakes.html
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