Best 2 Margaret Atwoods Baked Lemon Custard Recipes
In the realm of culinary adventures, "Margaret Atwood's Baked Lemon Custard" stands as an exceptional delicacy that has captivated taste buds and ignited the imaginations of food enthusiasts. This delectable dessert, credited to the renowned author and poet Margaret Atwood, combines a symphony of flavors, textures, and aromas that transform a humble pantry staple into an exquisite culinary masterpiece. As you embark on this culinary journey, let us unravel the secrets behind this extraordinary baked lemon custard, exploring the perfect balance of tangy citrus, creamy richness, and the captivating essence of history and literature that it embodies.
Here are our top 2 tried and tested recipes!
MARGARET ATWOOD'S BAKED LEMON CUSTARD CAKE
This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers - cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006).
Provided by blucoat
Categories Tarts
Time 50m
Yield 6 ramekins
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Butter six 3/4-cup custard cups or ramekins.
- Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture.
- Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold.
Nutrition Facts : Calories 217.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 122.7, Sodium 119, Carbohydrate 31.1, Fiber 0.2, Sugar 27.4, Protein 5
MARGARET ATWOOD'S BAKED LEMON CUSTARD
Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
Tips:
- Use fresh lemons. Freshly squeezed lemon juice and zest will give your custard a brighter, more flavorful taste.
- Don't overcook the custard. Custard is done when it is set but still slightly wobbly in the center. Overcooked custard will be rubbery.
- Chill the custard before serving. This will help it to set and thicken.
- Serve the custard with fresh berries or fruit. This will add a pop of color and flavor.
- Don't be afraid to experiment. You can add other flavors to your custard, such as vanilla, cinnamon, or nutmeg.
Conclusion:
Margaret Atwood's baked lemon custard is a delicious and easy-to-make dessert. It is perfect for any occasion, from a casual family dinner to a special holiday meal. With its creamy texture, bright lemon flavor, and flaky crust, this custard is sure to be a hit. So next time you're looking for a classic dessert that everyone will love, give this recipe a try.
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