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Lemon Pudding Cakes

I happened to see this recipe in Real Simple magazine and decided to give it a try. I was so pleasantly surprised by the end result. It's a lovely combination textures. The bottom is a silky lemony custard/pudding, and the upper half is a fluffy, souffle-esque cake, all topped with browned crunchy turbinado sugar crystals. Yum! A few things I look forward to changing next time: First of all, the addition of a crushed blackberry sauce with summer's ripest fruit would take this little cup to another level. I also want to try using less sugar in the recipe (I think it would be equally as good with less), and possibly substituting honey for some of the sugar. An addition of fresh thyme to the mixture before baking would finish this into perfection.

3/4 c sugar

1/3 c all-purpose flour

3 large eggs, separated

2 Tbsp unsalted butter, at room temperature, cut into small pieces

1 c whole milk

1 tsp finely grated lemon zest

1/3 c fresh lemon juice

1/2 tsp salt

3 tsp turbinado or other coarse sugar

Heat oven to 350F. Place six 4-ounce ramekins (I used small oven-proof mugs) or a 2-quart baking dish inside a large roasting pan. In a medium bowl, whisk together the sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk, lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth. Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2-3 minutes. In three additions, gently fold the egg whites into the lemon-sugar mixture. Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40-45 minutes for cakes in ramekins and 30-35 minutes for a cake in a baking dish. Serves 6.