Lemon Pudding Cakes

Ingredients

• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tablespoons grated lemon zest plus 1/2 cup juice (3 lemons)
• 1 cup sugar
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs, separated, plus 2 large whites
• 1/2 teaspoon vanilla extract

Directions

1. Set oven rack to the middle position and heat oven to 325 degrees.
2. Bring milk and cream to a simmer over medium-high heat.
3. Remove pan from heat and whisk in lemon zest; cover pan and let stand for 15 minutes.
4. Meanwhile, fold a dish towel in half and place in the bottom of a large roasting pan. Place six 6-ounce ramekins on top of the towel and set the pan aside.
5. Strain the milk mixture through a mesh strainer into a bowl, pressing on the lemon zest to extract liquid; discard the zest.
6. Whisk 3/4 cup sugar, flour, baking powder, and salt in a second bowl until combined.
7. Add egg yolks, vanilla, lemon juice, and the milk mixture; whisk until combined. (Batter will have the consistency of milk.)
8. With a mixer fitted with a whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add the remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1-2 minutes.
9. Whisk one quarter of the whites into the batter to lighten it. With a rubber spatula, gently fold in the remaining whites until no clumps or streaks remain.
10. Ladle batter into the ramekins (they should be nearly full). Pour enough cold water into the pan to come one third of the way up the sides of the ramekins.
11. Bake until the cakes are set and pale golden brown and the pudding layer registers 172 to 175 degrees 1/4 inch off center of the ramekins, 50-55 minutes.
12. Remove pan from oven and let ramekins stand in the water bath for 10 minutes.
13. Transfer ramekins to a wire rack and let cool completely. Serve.