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This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers — cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006).
Units: US | Metric
Serving Size: 1 (677 g)
Servings Per Recipe: 1