• 1 cup whole milk
• 1/2 cup heavy cream
• 3 Tbsp grated lemon zest 2-3 lemons
• 1/2 cup lemon juice
• 3/4 + 1/4 cup sugar
• 1/4 cup flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 large eggs separated + 2 large whites
• 1/2 tsp vanilla extract

1. Preheat oven to 325 deg.
2. Bring milk and cream to simmer in med. saucepan. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 min. Meanwhile, fold dish towel in half and place in bottom of large roasting pan. Place six 6 oz. ramekins on top of towel and set aside pan.
3. Whisk 3/4 cup sugar, flour, baking powder, and salt in med bowl until combined. Add egg yolks, vanilla, lemon juice and mix. Strain milk mixture through fine mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest. Whisk until combined. Batter will have consistency of milk.
4. In another bowl use mixer to whip egg whites on med-low until foamy, about 1 min. Increase speed to med-high and whip whites to soft, billowy mounds, about 1 min. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1-2 min.
5. Whisk 1/4 of whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come 1/3 way up sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172-175 deg at center, 50-55 min. Temperature is measured 1/4“ up from bottom of ramekin.
6. Remove pan from oven and let ramekins stand in water bath for 10 min. Transfer ramekins to wire rack and let cool completely. Sprinkle confectioner sugar over top and serve.

Serves: 6       Total cook time: 1hr 20min
Source: America's Test Kitchen