Meyer Lemon Custard Cakes

Ingredients

• Pinch of salt
• 14 tablespoons sugar
• 2 tablespoons finely grated Meyer lemon peel or regular lemon peel
• 1 8-ounce container crème frache*
• ¹/₃ cup fresh Meyer lemon juice or regular lemon juice
• 2 large eggs
• 1 ¹/₃ cups whole milk
• + 1 more ingredients
• • ¼ cup all-purpose flour

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk cust...

View full recipe at Epicurious