Sunday, June 22, 2014

4th of July Celebration Cakes

Holidays call for special desserts in this house!  Yes we do all the marvelous BBQ dishes and eat pretty much throughout the afternoon and evening.  But when it's time to settle in and watch the fireworks I do like to have a little something sweet to go along with the fireworks!

This year I'm serving something a little different....individual lemon/lime custard cakes.  My inspiration came from an old French recipe (hey they have great fireworks for their celebrations!) 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!
Here is a short video that give you step by step instructions:

Nice thing is these little treasures are super easy to make, can be served right in the ramekins so they are a cinch to take on a picnic and ....well most important of all they are super delicious!
Lemon Lime Custard Cakes
¾ Cup Sugar
1/3 Cup Flour
3 Eggs Separated
1 Cup Milk
2 Tablespoons Butter
1/3 Cup total mixture of lemon and lime juice
1 Tablespoon Lemon Zest
¼ Teaspoon Salt
1 Cup sliced fresh Strawberries (Optional)
Pre heat oven to 350
Coat 6 ramekins with 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.

Garnish with fresh strawberries ( optional)

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