Lemon Pudding Cake

Ingredients:
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tablespoons grated lemon zest (3 lemons)
• 1/2 cup lemon juice (3 lemons)
• 1 cup sugar
• 1/4 cup AP flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs, separated, plus 2 large whites
• 1/2 teaspoon vanilla extract

Heat oven to 325 degrees. Bring milk and cream to simmer in saucepan over medium high heat. Remove pan from heat and whisk in lemon zest, cover pan and let sit for 15 minutes.

Place 6 six ounce ramekins in glass roasting pan and set aside.

Stain milk mixture, pressing on lemon zest to extract as much juice as possible - discard zest. Whisk 3/4 cup sugar, flour, baking soda and salt in second bowl until combined. Add egg yolks, vanilla, lemon juice and milk combination. Whisk until consistency of milk.

Using mixer with whisk attachment, whip egg whites on medium low speed until foamy. Incfrease speed to medium high and whip whites to soft billowy mounds. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks.

Whisk 1/4 of egg whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain.

Laden batter into ramekins until nearly full. Pour water into roast pan until water comes up 1/3 waqy of ramekins.

Bake until batter reaches 175 degrees, approximately 55 minutes.

Remove pan from oven. Allow to cool in water pan for 10 minutes. Let cool completely and serve either room temperature or refrigerate.