Lemon Pudding Cakes

Step 1: Preheat oven to 325 degrees F.

Step 2: In a saucepan over medium high heat add the milk and cream and bring to a simmer. Remove from heat and whisk in lemon zest, cover pan and let stand for 15 minutes. Meanwhile fold a kitchen towel in half and plan in the bottom of a roasting pan. Place six 6-ounce ramekins on top of towel and set aside.

Step 3: Strain milk mixture through a sieve over a bowl, pressing on the lemon zest and then discard the zest. In another bowl whisk together the dry ingredients (3/4 cup of the sugar and remaining dry ingredients - salt). Add the egg yolks, vanilla, lemon juice and the milk mixture to the dry ingredients and whisk until combined.

Step 4: Using an electric mixer fitter with the whisk attachment whip the egg whites on medium low until foamy (1 minute) and then increase the speed to medium high and whip the whites another minute to form mounds. Gradually add in 1/4 cup sugar and whip for another minute or two or until peaks form.

Step 5: Whisk a quarter of the whites into the batter and then fold in the remaining whites. Spoon batter into the ramekins. Pour enough cold water into the pan to come 1/3 way up sides of ramekins. Bake for 50-60 minutes or until cake is set and pale golden brown.

Step 6: Remove from oven and let ramekins stand in water bath for 10 minutes. Transfer ramekins to a wire rack and let cool completely. May be served at room temperature or chilled sprinkled with confectioners' sugar if desired.