Individual lemon puddings

MAKES 6 SERVINGS

1/3 cup self-rising flour

1/4 teaspoon salt

2 tablespoons unsalted butter, at room temperature

3/4 cup white granulated sugar

3 eggs, separated

1 cup whole milk

5 ounces lemon juice

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees, and butter 6 1-cup or 8-ounce ramekins. Bring a kettle of water to boil for a water bath. In medium bowl, combine flour and salt. In large mixer bowl, beat butter, sugar and egg yolks until pale yellow. Add milk, lemon juice, zest and vanilla; mix slowly until combined. In separate bowl, beat egg whites until stiff. Add wet ingredients into dry; slowly fold in stiff egg whites. Evenly distribute batter into ramekins. Place dishes in roasting pan; pour sufficient hot water to come halfway up sides of pan. Bake for 30 to 35 minutes or until lightly golden. Remove ramekins from oven with tongs; rest 15 minutes on rack.

Note: Pudding can be made in 9-inch ovenproof pie dish. Like ramekins, place dish in water bath. Bake 35 to 40 minutes or until lightly golden. Remove from oven; cool on wire rack 15 minutes.

Serving suggestion: This is delicious served with raspberries and sweetened whipped cream.

David Kosowski

Nutrition facts per serving: 173 calories, 8 g fat, 4 g saturated fat, 120 mg cholesterol, 21 g carbohydrates, 5 g protein, 240 mg sodium, 0 g fiber