LEMON PUDDING CAKES 3 DECEMBER 2022
Looking for something completely different, I found THIS RECIPE . . . . . . so I purchased six ramekins (I like that word) from amazon.com . . . The [hand & machine] mixing station , , , Because I was going to be using egg whites, I wiped down the whisks, small bowl and spatula with vinegar. Before folding the beaten egg whites into the custard mixture . . . . . . and this is what it looks like after the folding; bits of the egg white should still be visible . . . (I remembered I had a ladle from a lovely punch bowl set in which I used to make eggnog) . . . After adding hot water to the pan, which makes this into a bain-marie, or water bath, into the oven . . . . . . and out of the oven . . .
I unmolded two of the cakes (which puts the cake at the bottom, the pudding at the top, and not very exciting in the looks department), and added whipped cream to the top. Some fruit and/or powdered sugar would make them look nicer. Taste Tester #1 declared this a KEEPER. It is VERY lemony; if you want a more subtle flavor, delete the lemon extract. THE RECIPE I USED
*or 1/2 cup 2% milk &	1/2 cup heavy whipped cream
MAKE-AHEAD NOTE: After baking the cakes, allow them to cool in their ramekins to room temperature. Cover with cling film and refrigerate for up to 24 hours. To insure easy unmolding, heat one or two ramekins at a time in the microwave oven for approximately 20 seconds. Unmold and decorate, or eat straight from the ramekin.

JUST IN TIME FOR THE HOWLIDAYS . . .
EGGNOG PUDDING CAKES HERE