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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It looks very yummy. Ingredients:
1/2 cup butter, room temperature |
1/2 cup sugar |
6 eggs, separated |
1 cup gingersnap crumbs |
1/2 cup vanilla cookie crumbs |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 tablespoons candied lemon peel, diced |
2 tablespoons candied orange peel, diced |
1/2 lemon, zest of, grated |
powdered sugar, to dust |
Directions:
1. Butter 6 ramekins; sprinkle each with granulated sugar.
2. Pour 2 cups water into a deep baking pan; place in oven.
3. Preheat oven to 350F (175C).
4. In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
5. Slowly and gently beat in egg yolks.
6. Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
7. Add cinnamon, cloves, candied-fruit peels and lemon peel.
8. In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy. Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
9. Divide mixture evenly among buttered ramekins; smooth surfaces. Place ramekins in hot water in baking pan. Water should come half-way up sides of ramekins.
10. Bake 25 to 30 minutes. To serve, dust with powdered sugar.
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