Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Brush surfaces of 6 x 3/4-cup straight-sided ovenproof dishes with melted butter. Sprinkle 1 teaspoon of the caster sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking tray.
2.Combine milk and zest in a small saucepan over moderately low heat. Stir until mixture just comes to the boil; turn off heat. Stand for 5 minutes.
3.Whisk egg yolks and remaining sugar in a medium heatproof bowl until creamy. Whisk in flour; gradually whisk in milk mixture.
4.Place mixture in a clean saucepan; whisk over low heat for 4-5 minutes or until quite thick. Transfer to a heatproof bowl. Set aside for 5 minutes, stirring occasionally to prevent skin forming.
5.Using an electric mixer, beat egg whites in a large, clean dry bowl until soft peaks form.
6.Stir a large spoonful of egg white into lemon mixture; fold in remaining egg white. Spoon into prepared dishes.
7.Bake for 15 minutes or until well risen. Serve at once with pistachios and cream.
You’ll need about 3 lemons. You can use orange or lime instead of lemon.
Note
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