Ice Storm 2009 & Lemon Custard Cakes

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Kentucky was hit with a major ice storm last week. This is the second major ice storm we have had in six years. This one doesn't seem as bad as 2003, but that may be because we didn't lose power at our house like we did last time (7 coooold days). There is something beautiful and sad at the same time about the ice covered trees. A tiny bit of sunlight hitting the trees made it seem as if you were driving through a crystal forest. But their frozen paralysis makes me sad for them as well. As the trees in my yard thaw from the 50 degree sunshine, I am happy to see that our large dogwood, pictured above, and magnolia trees appear not to have suffered too much lose.

The cold temperatures and icy landscape have led me to continue to find recipes that bring warmth or evoke warmer times. A search of some other blogs led to me to try Lemon Custard Cakes originally published in Martha Stewart's Everyday Food. I loved the light, fluffy souffle-like cake layer that hid a lemony pudding layer at the bottom. The recipe was simple to put together yet produces an elegant and delicious dessert.

Lemon Custard Cakes

from Everyday Food

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.