109 PAULA DEEN’S BEST CAKES & PIES
1 cup whole milk
1 teaspoon lemon zest
1⁄3 cup fresh lemon juice
¼ cup unsalted butter, melted
3 large eggs, separated and room
temperature
1⁄3 cup plus ¼ cup sugar, divided
¼ cup all-purpose fl our
¼ teaspoon salt
Blueberry Sauce (recipe follows)
Garnish: fresh mint- Preheat oven to 350°.
- In a large bowl, whisk together milk,
lemon zest and juice, melted butter,
and egg yolks. In a small bowl, whisk
together ⅓ cup sugar, fl our, and salt.
Whisk fl our mixture into milk mixture
until smooth. - In a medium bowl, beat egg whites
with a mixer at high speed until soft
peaks form. Gradually add remaining
¼ cup sugar, beating until stiff peaks
form. Fold egg white mixture into
egg yolk mixture. (Batter will be very
thin.) Pour batter into 6 (8-ounce)
ovenproof ramekins.- Bake until center is set, 25 to
30 minutes. Let cool for 30 minutes;
serve with Blueberry Sauce. Garnish
with mint, if desired.
Blueberry Sauce
Makes about 1 cup2 tablespoons water
2 teaspoons cornstarch
1 cup fresh blueberries
½ cup sugar- In a small saucepan, stir together
2 tablespoons water and cornstarch
until dissolved. Stir in blueberries
and sugar. Cook over medium heat,
stirring occasionally, until mixture
thickens, 10 to 15 minutes. Let cool
for 30 minutes; serve warm.
Lemon Pudding Cakes
Makes 6- Bakinğ TiǙ -
These cakes are best eaten the day they are
made. The sauce can also be made with
blackberries, raspberries, or strawberries.