Lemon-Curd Cakes with Poppy Seeds

Lemon-Curd Cakes with Poppy Seeds
Photo by John Kernick

Ingredients

  • 0.25 cup(s) cake flour
  • 2 teaspoon(s) poppy seeds
  • 5 tablespoon(s) unsalted butter
  • 0.25 cup(s) plus 2 tablespoons sugar
  • 0.5 cup(s) heavy cream
  • 0.5 vanilla bean
  • 0.75 cup(s) whole milk
  • + 6 more ingredients
    • 1 cup(s) sugar
    • 5 large eggs
    • 0.5 cup(s) fresh lemon juice
    • 1 teaspoon(s) finely grated lemon zest
    • 3 tablespoon(s) crème fraîche
    • 0.5 cup(s) fresh lemon juice

Make the Cakes: Preheat the oven to 350°. Spray ten 2/3-cup ramekins with vegetable oil spray and set them in a roasting pan. In a large bowl, using an electric mixer, beat the butter with the sugar until pale, about 1 minute. Beat in the egg yolks 1 at a time, beating well after each addition. W...

View full recipe at Food & Wine

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