Lemon Pudding Cake with Blueberry Sauce

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

1. PRE-HEAT OVEN TO 325 WITH OVEN RACK SET IN THE MIDDLE. SET UP BAIN MARIE, 6 RAMIKINS IN OVEN PAN W/ TOWEL.
2. BRING MILK AND CREAM TO A SIMMER, MED-LOW HEAT.
3. REMOVE FROM HEAT WHISK IN LEMON ZEST, COVER AND LET STAND.
4. IN A MIXING BOWL, MIX ¾ CUP SUGAR, FLOUR,BAKING POWDER,AND SALT. WHISK UNTIL MIXED.
5. IN A SECOND BOWL, COMBINE EGG YOLKS, VINILLA,  LEMON JUICE AND STRAINED MILK MIXTURE. WHISK.
6. WHISK WET INTO DRY AND MIX UNTIL SMOOTH
7. 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.
8. WHISK ¼ OF THE EGG WHITE MIXTURE INTO BATTER, THEN FOLD IN REMAINING WITH SPATULA, UNTIL SMOOTH.
9. 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.
10. REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES AND
11. 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