I recently acquired some ramekins. Their immediate purpose was to try a creme brulee from another cookbook, but I knew there were a few recipes in this cookbook where I could use them.
The batter for this lemon pudding comes together really quickly. The lemon zest is steeped in the milk to really embed the lemony flavor. I was skeptical that one batter would turn out a pudding-like dessert at the bottom of the ramekin, and a cake-like one on top. But thanks to baking them in a water bath, that’s exactly what happened. I really like lemon-flavored desserts and this is no exception. I will be making this recipe again.