Serves 6
- 1 cup sugar
- 6 large eggs, separated
- 1/2 cup all purpose flour
- Zest of 3 lemons
- Zest of 2 mandarins
- 1/2 cup fresh mandarin juice
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon extract or limoncello
- 1 3/4 cup yogurt
- 1/2 teaspoon salt
Preheat oven to 350°F. Butter 12 ramekins. Combine 3/4 cup of sugar, egg yolks, flour, citrus peel and citrus juice in a large bowl; whisk until well blended. Whisk in yogurt.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining sugar and beat until soft peaks form. Fold beaten egg whites into citrus mixture. Divide mixture among prepared ramekins. Place custard cups in roasting pan. Pour enough water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold.
Maria Teresa's Kitchen 