2019-03-01_Cooking_with_Paula_Deen_Special_Issues

(Nancy Kaufman) #1

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


  1. Preheat oven to 350°.

  2. 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.

  3. 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.


  1. 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 cup

2 tablespoons water
2 teaspoons cornstarch
1 cup fresh blueberries
½ cup sugar


  1. 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.

Free download pdf