Yummy desert with lemons and blueberries
This one I got out of Cuisine at Home. Man, this was an unexpected surprise. It’s got cake at the top, a layer of blueberries and lemon custard at the bottom. Friggin incredible and super easy to make. That, and it is low calorie. Can’t go wrong with this one. Eat it just out of the oven.
Ingredients:
2 eggs, separated
2-3 tsp lemon zest
3 tbsp fresh lemon juice
2 tbsp unsalted butter, softened
3/4 cup sugar
5 tbsp all-purpose flour
1/4 tsp salt
3/4 cup milk
1/3 cup fresh blueberries
If you have some time, put a glass bowl and beaters into the freezer. This will help getting the egg whites stiff later in the recipe. Turn the oven onto 350. Get 4 ramekins ready for the recipe and a big bowl to mix all the batter in. Start some water boiling- going to need about 3 cups.
Beat together egg yolks, zest, lemon juice, butter and sugar. Combine the flour and salt in a separate bowl. Pour the milk and then the flour mixture alternatley into the batter, beating well after each addition.
Beat egg whites in a separate bowl until stiff peaks form. Fold the whites into the batter with a spatula. Don’t overwork or use the beater here, the cakes won’t rise.
Place the ramekins in an 8 inch square baking pan with tall sides. Drop enough blueberries to cover the bottoms of each ramekin. Divide the batter between all the ramekins, pouring over the blueberries. Take the batter right to the top.
Pour boiling water into the baking pan until it is 1/2 way up the side of the ramekins. Bake for 40 minutes. When cooked, cool for 10 minutes before eating- they are just delicious. If you want, sprinkle some powdered sugar on top, but I don’t think that it needs it. If you are particularly adventurous and have extra blueberries, you could make some simple syrup and add blueberries. Reduce until thickened and pour onto the cakes. This isn’t necessary at all, but it might be a nice touch if you were looking for something for a sweet tooth in the family.
For some variations, you could put in raspberries or ripe peaches and then make a light coulis to pour overtop. When the season is right, some pitted cherries would be awesome in this dessert as well.
Simple, decadent and low calorie. Hard to find that comination every day of the week.
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