Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap by Editors Of Food52

Author:Editors Of Food52 [Food52, Editors Of]
Language: eng
Format: epub
ISBN: 9781607748021
Publisher: Ten Speed Press
Published: 2015-09-22T10:00:00+00:00

2 tablespoons unsalted butter, at room temperature

1 cup (200g) sugar

¼ cup (30g) all-purpose flour

Finely grated zest and juice of 1 lemon

Pinch of salt

3 eggs, separated

1 ½ cups (355ml) milk

Thin slices of lemon, for garnish

1. Preheat the oven to 350°F (175°C).

2. Put the butter, sugar, flour, lemon zest and juice, and salt in a large bowl. Using an electric mixer or creaming vigorously with a wooden spoon, beat until well combined. Scrape down the sides of the bowl to make sure everything is thoroughly mixed.

3. In a separate medium bowl, whisk the egg yolks. Add the milk and whisk until smooth. Gradually stir into the butter-sugar mixture, whisking by hand as you pour.

4. Put the egg whites in a clean, dry bowl. Using an electric mixer fitted with the whisk attachment or whisking vigorously by hand, whip until stiff peaks form (see this page). Gently fold the egg whites into the sugar mixture. Since the sugar mixture is loose and liquidy, your batter might be a bit lumpy after folding in the egg whites—do not be alarmed.

5. Pour the mixture into four to six ramekins or individual soufflé dishes. Put them in baking pan and pour in enough hot water to reach about halfway up the sides of the ramekins.

6. Bake for 45 minutes; when done, the sponge cups will be lightly browned on top, with a layer of lemon custard beneath.

7. Let cool slightly before serving, either in the ramekins or turned out onto serving plates. Garnish with a slice of lemon.

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