Lemon Soufflé Pudding Cakes

Ingredients

• 2 tablespoons softened, grass-fed butter
• 3/4 cup organic cane sugar, divided
• 3 large pastured eggs, whites and yolks separated
• 1 tablespoon zest from an organic lemon
• 1/4 cup organic all-purpose flour
• 1/4 teaspoon unrefined sea salt
• 1 cup whole grass-fed milk
• 2/3 cup freshly squeezed lemon juice
• powdered sugar and vanilla whipped cream, for serving, optional

Instructions

1. Preheat oven to 350ºF (175ºC). Butter the bottom and sides of 4-6 ramekins, or a 9-inch round cake pan. Put the ramekins or cake pan into a large roaster pan. Place a kettle of water on the stove to boil.
2. Place the sugar in a large bowl and remove 2 tablespoons for later. Cream the butter and remaining sugar with a hand mixer for 3 minutes. The mixture will still be grainy, which is perfectly fine.
3. Add the egg yolks one at a time, mixing thoroughly after adding each one. Mix in the zest, flour, and salt. Mix in the milk, then the lemon juice until combined.
4. Wash and dry the beaters. In a clean, medium-sized bowl, beat the egg whites until soft peaks form. Add the reserved 2 tablespoons of sugar and beat until stiff peaks form.
5. Fold 1/3 of the egg whites into the lemon batter with a large whisk. Gently fold in another third, then the final third. Only mix until everything is incorporated.
6. Ladle the batter into the prepared ramekins or cake pan until it nearly reaches the top of the dishes. Pour the boiling water into the roaster pan until it comes about halfway up the sides of the ramekins.
7. Gently and carefully slide the whole thing into the preheated oven. Bake for 30-40 minutes, or until the top is set and just starting to turn golden in spots.
8. Remove ramekins to a wire rack to cool for 10 minutes. Serve with a dusting of powdered sugar and a dollop of vanilla whipped cream. Store any leftovers well covered in the refrigerator.

Notes