These little desserts are pools of tart lemon pudding with light islands of lemon sponge cake floating on top.
Lemon Sponge Puddings
Diana Santospago, Inn at Isle au Haut
1 cup sugar
3 Tablespoons flour
2 Tablespoons unsalted butter, melted
1/3 cup lemon juice
Zest of 1 lemon
3 eggs, separated
1½ cups milk
Grease 6 standard custard cups. In a medium size bowl, mix sugar, flour, salt, butter, lemon juice, and zest. In another bowl beat the egg yolks. Add the milk and mix well. Gradually add the flour mixture to the milk mixture. Mix well. Beat the egg whites to stiff peaks and fold them into the batter. Spoon the batter into the custard cups and place them in a shallow pan with enough hot water to come half way up the cups. Bake for 30-35 minutes. Serve warm or chilled with whipped cream and sprigs of fresh mint.
Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.