Tuesday, March 3, 2009

Lemon Puff Custard

This has been my favorite dessert of all time, since I was a little kid. The crazy thing about these is that the bottom half stays custard and the top half turns into cake. It is very unusual and delicious!

Lemon Puff Custard

3 1/2 T Flour
2/3 C Sugar
2 T Sweet (unsalted) butter
2 eggs, separated
3 T Fresh lemon juice
2/3 C Milk

Combine flour and sugar; add to creamed butter. Stir in beaten egg yolks, lemon juice, and milk. Beat egg whites until stiff. Fold egg yolk mixture lightly but thoroughly into egg whites. Fill glass custard cups 2/3 full and set in shallow pan filled with enough hot water to come almost to the tops of the cups. Bake for 35 minutes at 325 or until custard tests done. Serves 4.


  1. I have used this bain marie/Water bath cooking technique before to make crustless cheesecake. Yum.