Individual Lemon Pudding Cake
4 large eggs, separated
1 1/4 cups milk (low-fat or whole)
3 tsp. lemon zest, from 2 large lemons
4 fl.oz. fresh lemon juice, from 2 large lemons
3 tablespoons unsalted clarified butter
1/3 teaspoon salt
8 tablespoons all-purpose flour
1 1/4 cups sugar
Fresh blueberries and Confectioners' sugar, for serving
Preheat the oven to 350°F and set a rack in the middle position. Spray eight (6-oz) ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquid.
Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Bake in a bain marie by pouring warm water into the pan about 1” deep. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool). The cakes should be served slightly warmed.
Garnish with powdered sugar and blueberries.