Lemon Custard Cakes

Todd said a funny thing when we sat down to eat these souffle-like cakes, "It's amazing. One instant they're not there, the next they're there." It's a thought I often have when I make something quick out of simple ingredients. You take all these components and combine them to create something entirely different. I whipped these up after we finished dinner, so that speed might have contributed to Todd's temporary awe.

The recipe was from Everyday Food, but I altered it to make just 2 servings, which was kind of difficult because that was 1/3 the recipe. (What's 1/3 of 1/2 cup? I know it's 1/6 cup, but how do you measure that out? How many tablespoons is that?) First I separated 1 egg and whisked the yolk with 2 generous tablespoons of sugar (less than EF instructed, but I wanted a tart, not-too-sweet cake). Whisked in 2 teaspoons flour, then a teaspoon grated lemon zest and 1 tablespoon and 1 teaspoon lemon juice. While I was doing that, Todd beat the egg white to soft peaks with a pinch of salt. Folded the whites into the lemon mixture, divided it between 2 greased ramekins, then baked it in a water bath at 350 degrees for 15 minutes, or until the tops are brown (the recipe said 20 to 25 minutes, though; I'm thinking my new oven runs hot).

The cakes form a top souffle-like layer with a lemon custard layer underneath (if you were trying to make a souffle you'd wonder what you did wrong). But it's good: as you scoop down through it, you're coating the cake part with the warm custard. I would make it more lemony next time.