Lemon Pudding Cakes by America's Test Kitchen

1 cup whole milk
1/2 cup heavy cream
3 tablespoons grated lemon zest pl;ust 1/2 cup juice
1 cup (7 ounces) sugar
1/4 cup (1 1/4 ounces) all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated, plus 2 large whites
1/2 teaspoon vanilla extract


Instructions:
Adjust oven rack to middle position and heat oven to 325 degress. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of large orasting pan.  Place six 6 -ounce ramekins on top of towel and set aside pan. Can also be baked in an 8 inch square glass baking dish.

Strain milk mixture througgh fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest.  Whisk 3/4 cup sugar, flour, baking powder, and salt in second bowl until combined.  Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined. (Batter will have consistency of milk.)

Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.  Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes.

Whish one-quarter of whites into batter to lighten.  With rubber spatula, gently fold in remaining whites until no clumps or streaks remain.  Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come one-third of way up sides of ramekins.  Bake until cake is set and pale golden brown and udding layer registers 172 to 175 degress at center, 50 to 55 minutes.

Remove pan from oven and let ramekins stand in water bath for 10 minutes.  Transfer ramekins to wire rack and let cool completely.  Serve.