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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tart and Tangy and promises to be a warm lemony cloud that has a silver lining of ginger. It is a cross between a souffle and custard and just 4 pts! Ingredients:
3 large eggs, separated |
3/4 cup powdered sugar |
2 1/2 tablespoons flour |
1 teaspoon ground ginger |
1 cup half-and-half cream |
1/3 cup fresh lemon juice |
2 teaspoons lemon zest |
1/4 teaspoon salt |
6 teaspoons crystallized ginger, chopped divided use |
Directions:
1. Preheat oven to 350°F and line the bottom of a 13 X 9-inch baking pan with a dishcloth. Butter six (1/2-cup) ramekins and place in pan.
2. Beat egg yolks and sugar in a large bowl with an electric mixer until well combined. Mix in flour and ground ginger until no lumps remain, scraping bowl as necessary. Stir in half & half, lemon juice and lemon zest.
3. Beat egg whites and salt in a medium bowl until stiff peaks form; fold gently into lemon mixture.
4. Spoon equal amounts into prepared ramekins and top each with 1 teaspoons ginger chips. Pour boiling water carefully into pan until it reaches the halfway point on the ramekins. Transfer carefully to oven and bake for 20 minutes or until tops are very lightly browned. Remove from water bath immediately and let cool slightly before serving warm.
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