Prep 10 mins
Cook 45 mins
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
After trying this dessert after it cooled to room temperature, I was going to give it 4 stars. The flavor and texture were nice, but I thought the lemon was a bit too subtle. However, after I tried a completely cooled (from the refrigerator) I had to move it up to 5 star. It was nice at room temperature, but fabulous cold! When cold, the lemon flavor is perfect!
Excellent recipe. Have made twice, first time I served these after they were cold, the second time while they were warm. Much better when they are warm! Only problem was my children referring to the "pine needles" in the dessert ---- since they ate everything and asked for more --- I assume it wasn't a real problem!
These were very nice. Light and refreshing. We enjoyed the cake part on the top with the cream pudding below. Very subtle lemon flavor. Thank you for a nice, light dessert on a weeknight.