Citrus Individual Pudding Cakes

Directions

Preheat oven to 350°F.

Spray eight 4- to 6-ounce (½- to¾ cup) ovenproof custard cups or ramekins with cooking spray or grease with butter.

Arrange them in a large deep roasting pan or baking dish .

Bring a kettle of water to boil for the water bath.

Add ¾ cup of sugar, flour and salt in a medium bowl, and whisk until well mix.

Make a well in the dry ingredients.

Whisk in milk, lemon zest, lemon juice, butter and egg yolks until smooth.

Add egg whites in a mixing bowl with an electric mixer, and beat on medium speed until soft peaks form.

Slowly add the remaining ¼ cup sugar and keep beating until stiff and glossy.

Fold the egg whites into the batter (it will be thinner than other cake batter and it’s OK if it’s a little lumpy).

Evenly divide among the prepared custard cups or ramekins arraged in the roasting pan.

Put the roasting pan in the oven and slowly pour in enough boiling water to come almost halfway up the sides of the cups.

Bake until golden brown and the cakes have pulled away slightly from the sides of the cups, 26 to 30 minutes.

Transfer the cups to a wire rack.

Allow to cool for 15 to 20 minutes.

Dust with powdered sugar.

Serve at room temperature or chilled.