Ingredients

• 1/4 cup (60ml) whole milk (2 fluid ounces)
• 1/8 cup (30ml) heavy cream (1 fluid ounce)
• 1 large egg, separated
• 1/2 tsp fresh lemon zest
• the juice of 1/2 lemon
• 1 tsp salted butter, melted
• 1/3 cup (63g) granulated sugar (castor sugar)
• 2 TBS plain all-purpose plain flour (1/8 cup/16g)
• icing sugar to dust

Directions

• 1. Preheat the oven to 350F/180C/ gas mark 4. You will need two ramekins that are heat and oven proof and that will hold 6-ounces (170grams.) Bring some water to the boil and keep it on the simmer while you make the remainder of the recipe. You will also need a shallow baking dish large enough to hold the two ramekins comfortably.
• 2. Butter the two ramekins generously and place into the baking dish.
• 3. Combine the milk and the cream in a beaker and set it aside.
• 4. Whisk the egg yolk, sugar, lemon zest, and lemon juice together in a bowl until well combined. Whisk half of the milk/cream into this along with half of the flour. Repeat with the remainder just to combine.
• 5. Using a clean whisk, beat the egg white until soft peaks form. Stir half of this into the batter to combine, then fold in the remaining half gently.
• 6. Spoon into the buttered ramekins. They will be quite full. Place the baking dish with the ramekins in it into the oven and pour boiling water into the baking dish to come halfway up the sides of the ramekins.
• 7. Bake for about 25 minutes, until the tops are set and golden brown in spots.
• 8. Remove from the oven. Carefully remove the ramekins from the baking dish using a pair of tongs. Set on a cooling rack.
• 9. Leave to cool for 20 minutes, then dust with icing sugar and serve.

Notes

• No Changes

Photos