Thursday, February 14, 2013

Lemon Lime Custard Cakes

We have marvelous citrus fruit here in Florida so I’m forever experimenting with lemons, limes, oranges, well most all Florida Citrus!  Now I so enjoy my desserts, especially cakes but with the kids away in university making an entire cake is just over the top!  So I’ve been playing around with individual desserts and this one just happened to turn out amazingly well.  My inspiration came from an old French recipe for a custard dessert that is served in the summer with fresh figs.  I wanted something more cake like and sweet tart so lemons/lime juice is what I used to achieve that.  I used equal amounts of lemon and lime juice; just regular lemons and limes but Meyer Lemons and Key Lime bring the flavors to a whole new level if you have them available!

Watch the short video and see just how easy these Lemon/Lime Custard Cakes are to make! 

Lemon Lime Custard Cakes
¾ Cup Sugar
1/3 Cup Flour
3 Eggs Separated
1 Cup Milk
2 Tablespoons Butter
1/3 Cup lemon/lime juice
1 Tablespoon Lemon Zest
¼ Teaspoon Salt

Pre heat oven to 350

Coat 6 ramekins with butter or nonstick spray
In a medium bowl whisk together flour and sugar
In another bowl whisk together egg yolks and butter until light in color
Add the milk, lemon/lime juice and the zest; whish until well mixed
Pour the liquid into the flour/sugar mixture and whisk until smooth

Beat the egg whites until peaks form
Fold egg whites into batter; be gentle you don’t want to deflate your egg whites
Divide batter between 6 ramekins
Place ramekins in a roasting pan and place pan in pre heated oven
Fill roasting pan ½ full with boiling water
Bake for 35 minutes; until custard cakes are puffed up and lightly browned
Remove from the hot water bath and let cool to room temperature
Serve in the ramekins or invert onto serving plates.
I serve with strawberry or raspberry coulis or fresh seasonal fruit as a topping!