Our new babies :-) chicks will fall asleep anywhere. Let me introduce you to them although they are currently nameless but not for long. we have two blue orpingtons, two speckled Sussex, one blue laced red wyandotte, and one heritage Delaware. We are so happy to have them and to give them a loving home :-)
Flippin delicious :-) makes me want to make pretty little ramekins just for these little treats!
Ingredients
3/4 cup granulated sugar1/3 cup all-purpose flour, spooned and leveled3 large eggs, separated2 tablespoons unsalted butter, at room temperature, cut into small pieces1 cup whole milk1 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice1/2 teaspoon kosher salt3 teaspoons turbinado or some other coarse sugar
Directions
Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.
Here's the handbuilt slab canister from earlier with his much needed lid I love smoothing out the clay its so relaxing and rewarding
We needed one if these bad. We use a lot of garlic :-) topped it off with a little garlic bulb for the lid. fun to make these poofy almost quilt like peices
