YEILD: 6 -6OZ. RAMIKINS
INGREDIENTS
1 CUP WHOLE MILK
½ CUP HEAVY CREAM
3 TBSP LEMON ZEST
½ CUP FRESH LEMON JUICE
1 CUP GRANULATED SUGAR, DIVIDED; ¾ AND 1/4
¼ CUP ALL PURPOSE FLOUR
½ TSP BAKING POWDER
1/8 TSP SALT
2 LARGE EGGS, SEPARATED
2 LARGE EGG WHITES
½ TSP PURE VINILLA
PROCEDURE
- PRE-HEAT OVEN TO 325 WITH OVEN RACK SET IN THE MIDDLE. SET UP BAIN MARIE, 6 RAMIKINS IN OVEN PAN W/ TOWEL.
- BRING MILK AND CREAM TO A SIMMER, MED-LOW HEAT.
- REMOVE FROM HEAT WHISK IN LEMON ZEST, COVER AND LET STAND.
- IN A MIXING BOWL, MIX ¾ CUP SUGAR, FLOUR,BAKING POWDER,AND SALT. WHISK UNTIL MIXED.
- IN A SECOND BOWL, COMBINE EGG YOLKS, VINILLA, LEMON JUICE AND STRAINED MILK MIXTURE. WHISK.
- WHISK WET INTO DRY AND MIX UNTIL SMOOTH
- START EGG WHITES ON LOW SPEED, MIX ABOUT 1 MINUTE,INCREASE SPEED, MIX ABOUT ONE MINUTE, GRADUALLY ADD ¼ CUP SUGAR AND WHIP TO SOFT PEAKS.
- WHISK ¼ OF THE EGG WHITE MIXTURE INTO BATTER, THEN FOLD IN REMAINING WITH SPATULA, UNTIL SMOOTH.
- LADDLE MIXTURE INTO RAMIKINS,PLACE ON OVEN RACK,ADD COLD WATER TO COME UP 1/3 OF THE WAY ON RAMIKINS. BAKE 50 TO 55 MINUTES OR WHEN THE CENTER REACHS175 DEGREES.
- REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES AND
- MOVE TO A WIRE RACK.
BLUEBERRY COMPOTE SAUCE
YEILD 1 CUP
1 TBSP UNSALTED BUTTER
10 OZ. (2 CUPS) FROZEN BLUEBERRIES
2 TBSP SUGAR, PLUS MORE IF NEEDED
½ TSP LEMON JUICE
PROCEDURE
PLACE BUTTER IN SAUCE PAN AND MELT, ADD SUGAR,SALT AND BLUEBERRIES AND COOK UNTIL ¼ THE JUICE REMAINS, 6 TO 8 MINUTES. REMOVE FROM HEAT AND ADD LEMON JUICE AND ADDITIONAL SUGAR TO TASTE.
Recipe adapted from cooks magizene, march/april 2014
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