Lemon Pudding Cake
1 C whole milk
1/2 C heavy cream
Bring up to a simmer . Med high
3 TBL lemon zest
Cover and Simmer 15 minutes
Meanwhile mix:
3/4 C sugar
1/4 C flour
Salt
1/2 tsp baking powder
In separate bowl mix
2 egg yolks
1/2 tsp vanilla extract
1/2 C lemon juice
Temper in hot mixture
Strain liquids
——-
Beat FOUR egg whites until soft peaks
Add 1/4 C more sugar
1/2 tsp cream of tartar
——-
Mix ALL until homogeneous in color
——-
Put into baking ramekins placed in a baking tray
Put in 2 C tap water
325° for about 50-55 minutes
Cool for 10 minutes
