lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Mint Swirl
Ingredients:
- 1 1/2 heavy cream
- 2/3 mascarpone cheese
- 2 confectioners' sugar
- 1 creme de menthe
- 6
Instructions:
1. Whisk the cream in a large bowl until standing in peaks.
2. Fold in the marscapone and sugar, then put 1/3 of mixture into a smaller bowl. Stir the creme de menthe into the small bowl. Stir the melted chocolate into the large bowl.
3. In serving glasses, place alternate spoonfuls of the creme de menthe and chocolate mixtures. Swirl to give a decorative effect. Chill until ready to serve.
4. To make piped chocolate garnish, melt a small amount of chocolate and place in a paper pastry bag.
5. Pipe squiggles and shapes onto a piece of baking parchment. Let the chocolate set, then carefully remove from the parchment.
6. Place the piped garnish upright in each dessert and serve.
Title: Summer Fruit Cups
Ingredients:
- 1 water
- 1/2 sugar
- 1/2 Splenda sugar substitute
- 1/4 lemon, rind of
- 2 fresh mint leaves
- 2 fresh apricots
- 1 nectarines
- fresh blackberries
- fresh raspberry
Instructions:
1. In a saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves; cook and stir over mediun heat until bubbly; reduce heat; simmer, covered, for 10 minutes: Strain, discarding the lemon verbena and mint, cool.
2. In a large bowl combine the fruit and remaining mint leaves; Drizzle the cooled syrup over the fruit mixture, Serve at once,or cover and chill in refrigerator for up to 3 hours, Enjoy.
Title: Super Moist Pumpkin Spice Cake
Ingredients:
- 18 pumpkin puree
- 15 Hellmanns Mayonnaise
- 1/2 eggs
- 4 pumpkin pie spice
- 1 1/2
Instructions:
1. Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans; set aside.
2. In large bowl, with electric mixer on low speed, beat cake mix, pumpkin, hellmanns mayonnaise, eggs and pumpkin pie spice 30 seconds.
3. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
4. Bake 28 minutes or until toothpick inserted in centers comes out clean.
5. On wire rack, cool 10 minutes; remove from pans and cool completely.
6. Sprinkle, if desired, with confectioners sugar or fill and frost with vanilla frosting.
7. Note: May prepare cake mix as above in 13x9-inch baking pan and bake 30 minutes or until toothpick inserted in center comes out clean.
8. For an extra special twist, stir 1/2 teaspoon pumpkin pie spice into 1 1/3 cup vanilla frosting. Frost cake, then lightly press finely chopped toasted pecans ontoside of cake.
Title: Fitzherbert Pudding - (Sussex Uk)
Ingredients:
- 1 applesauce
- 3 sugar
- 3 eggs
- 3 orange flower water
- 3 nutmeg
- 1 lemon
- 1 demerara sugar
- 2 puff pastry
- 1
- 10
Instructions:
1. Set oven to 425F or Mark 7.
2. Heat apple pulp (sauce) in a saucepan, stir in sugar until dissolved. Cool slightly.
3. Line a 9 inch flan tin with thinly rolled pastry.
4. When sauce has cooled, then add eggs, nutmeg, lemon rind, orange flower water and breadcrumbs.
5. Fill pastry shell three quarters full with the mixture; it will rise in cooking.
6. Scatter the almonds and Demerara sugar over the top of the filling.
7. Bake until filling is set and pastry is brown, approximately 20 – 30 minutes.
Title: Cappuccino Twist
Ingredients:
- 2 milk
- 2 instant coffee granules
- 1 chocolate flavor instant pudding and pie filling mix
- 1 1/2 ground cinnamon
- 1/8
Instructions:
1. In a large bowl, combine the milk and coffee granules. Add the pudding mix and beat with a whisk for 1 to 2 minutes, or until well blended.
2. Place 2 tablespoons pudding in a medium bowl and divide the remaining pudding among 4 coffee cups or 4 to 6 individual glass dessert dishes.
3. Mix the whipped topping with the reserved pudding and spoon the topping mixture over the individual servings of pudding.
4. Sprinkle the tops with cinnamon, and chill for at least 2 hours before serving.
Title: Bread and Milk Pudding With a Taste of the Middle East
Ingredients:
- 1/2 walnut pieces
- 1/4 pistachios
- 1/4 sultana
- 1/4 milk
- 1/4 sugar
- 1/4 vanilla extract
- 1 nutmeg
- 1/2 eggs
- 1/2 butter
- 1/2 sugar
- 2
- 1
- 2
Instructions:
1. Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
2. In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
3. Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
4. Pour milk mixture over bread mixture and press down the bread so all gets moist.
5. Sprinkle sugar over the top.
6. Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
7. Flash under hot grill to caramelise the sugar if you wish.
8. Serve warm with pouring cream.
Title: Chocolate Piece Cookies
Ingredients:
- 1 1/2 brown sugar
- 1 1/2 granulated sugar
- 2 baking soda
- 2 salt
- 2 butter
- 2 vanilla
- 6 all-purpose flour
- 4 eggs
- 2
- 12
Instructions:
1. Preheat oven to 360 degrees.
2. Combine together in a medium bowl:.
3. flour, baking soda, and salt. Stir together and set aside.
4. Combine in a very large mixing bowl:.
5. butter straight from the refrigerator, vanilla and the sugar. Blend with mixer until thoroughly mixed.
6. By hand mix in one egg at a time. Mix thoroughly after each one.
7. Add the 2 eggs yolks last and mix thoroughly.
8. Now mix in by hand with a wooden spoon 1/3 of the flour mixture.
9. Repeat until all flour mixture is thoroughly blended.
10. Chop 12 oz. of milk chocolate into chunks and add to the mixture.
11. Chop 12 oz. of semi-sweet chocolate into chunks and add to the mixture.
12. Divide dough into thirds.
13. Spoon each third onto a separate piece of wax paper and roll each up twisting the ends tightly closed.
14. Refrigerate all three rolls for a minimum of 45 minutes.
15. Take one roll out and cut about 3/4 inch slices and place them on your ungreased cookie sheet. Lightly pinch up the sides when you place the slice on the sheet. If you have dough left, place the roll back in the refrigerator until ready to put on the next sheet.
16. Bake in a 360 degree oven for 17-19 minutes until golden brown.
17. Cool.
18. *Tips: Use cold butter, cool cookie sheet before putting a new batch on it, turn up the sides a little when you place the slice on the sheet, keep rolls in the refrigerator between using,.
Title: Rosy Crabapple or Apple Pie Filling - (Freeze or Can)
Ingredients:
- 6 apples
- 1/3 water
- 1 sugar
- 1 flour
- 1 1/2 lemon juice
- 1 1/2 butter
- 1/4 margarine
- salt
Instructions:
1. In large pot steam sliced apples 1- 2 minutes.
2. Cool 1- 2 minutes.
3. Add the rest of the ingredients and pie filler is ready to use.
4. Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
5. I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
6. Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!
Title: Hidden Kisses (Paula's Party)
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1 3/4 pecans
- 3/4 confectioners' sugar
- 1
- 1 1/2
Instructions:
1. In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.
2. Preheat the oven to 375 degrees F.
3. Unwrap the candy kisses. Press a scant tablespoon of dough around each kiss, covering it completely; shape into balls.
4. Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.
Title: Golden Syrup Apple Dumplings
Ingredients:
- 2 self raising flour
- 120 butter
- 1 egg
- 2 milk
- 1 1/2 apples
- 1/2 water
- 100 sugar
- 3 butter
- golden syrup
Instructions:
1. Rub butter into flour. Beat the egg and add milk, then mix into flour to form a dough.
2. Divide this mixture into 8 pieces and roll out, fold around each quarter of apple, place into a greased baking dish.
3. Pour over hot syrup.
4. Bake in a moderate oven for approximately 30 minutes until golden brown and cooked.
5. To make syrup ~ Place all ingredients into a saucepan and bring to the boil.
Title: Mom's Amazing "24 Karat" Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 2 carrots
- 8 crushed pineapple
- 1 pecans
- 4 eggs
- 2 sugar
- 1 1/2 cream cheese
- 8 vanilla
- 1 margarine
- 3/8 powdered sugar
- 4
Instructions:
1. Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
2. Grease and flour 3 9" pans.
3. Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
4. Cool 10 minute Turn out on racks to cool.
5. Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.
Title: Sour Cream Sugar Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 sour cream
- 8
Instructions:
1. In a large bowl, whisk flour, baking soda, and salt until blended.
2. In a separate bowl, beat butter and sugar until combined. Beat in egg and vanilla until blended. Beat in sour cream, then beat in flour mixture just until combined.
3. Drop heaping tablespoons of dough, 2 inches apart, on an ungreased cookie sheet.
4. Bake for 10 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.
5. Optional: When cookies are completely cooled, spread a dollop of vanilla frosting on top of each one.
Title: Fruit Leather
Ingredients:
- 1 applesauce
- 10 cinnamon
- 1/2
Instructions:
1. Combine ingredients in a blender until pureed.
2. Oil a 9x13 inch cake pan with nonstick cooking spray.
3. Pour puree onto pan.
4. Shake pan gently from side to side until evenly distributed.
5. Bake in preheated 150 degree oven for 5 to 7 hours.
6. Leather is done when bendable and no longer sticky to touch.
7. Once cooled, cut into strips while still in pan.
8. Lay each piece on plastic wrap and roll up.
9. Store in a covered container.
Title: Irresistible Apple Pie
Ingredients:
- 6 jonathan apples
- 2 light brown sugar
- 1/3 granulated sugar
- 1/3 all-purpose flour
- 3 cinnamon
- 1 salt
- 1/4 nutmeg
- 1/4 butter
- 2 margarine
- 1 -2 milk
- 1 granulated sugar
- 2 all-purpose flour
- 1 salt
- 3/4 Crisco shortening
- 5 cold water
Instructions:
1. For crust, prepare. Do not bake.
2. For filling, toss apples and orange juice in large bowl. Combine brown sugar, granulated sugar,flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water.
3. Cover with top crust. Fold top edge under bottom crust. Flute. Cut slits or design in top crust forescape of steam.
4. For glaze, brush with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent overbrowning.
5. Bake at 400ºF for 40 minutes. Remove foil. Bake 10 to 20 minutes or until apples are tender and fillingin center is bubbly and crust is golden brown. Cool pie to room temperature before serving.
6. Crust:
7. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
8. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Title: Peking Dust
Ingredients:
- 2 fresh chestnuts
- 1/2 salt
- 1/4 sugar
- 1 1/4 heavy cream
- 3 1/2 caster sugar
- 3 vanilla extract
Instructions:
1. Make a slit on the flat side of each chestnut.
2. Place in boiling water and simmer for 40-45 minutes.
3. Drain them and allow them to cool.
4. Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
5. Grind them into a fine powder.
6. Stir in salt and sugar.
7. Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
8. To Serve:
9. Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.
Title: Warm Sour Apple and Buttermilk Torte
Ingredients:
- 2/3 flour
- 3 flour
- 2/3 unsalted butter
- 1 sugar
- 1/4 sugar
- 2 low-fat buttermilk
- 1/3 cornmeal
- 3/4 baking powder
- 3/4 vanilla
- 4 granny smith apples
Instructions:
1. Heat oven to 350*. Coat 9" cake pan with cooking spray and dust with flour.
2. Beat butter and 1/3 cup sugar in a bowl until fluffy. Beat in another 1/3 cup sugar.
3. Add buttermilk, then egg whites one at a time, beating well.
4. In another bowl, mix flour, cornmeal and baking powder. Add to butter mixture along with vanilla; mix.
5. Pour into pan; arrange apples close together in a spiral on top. Sprinkle with remaining 1 tbs sugar; bake 45-55 minutes.
Title: Halloween Popcorn Grunch
Ingredients:
- 8 dried cranberries
- 1/2 raisins
- 1/2 banana chips
- 1/2 sugar
- 1/2 corn syrup
- 1 1/2 water
- 1/2 butter
- 1/4 vanilla
- 1/4
- 1
Instructions:
1. In a large buttered bowl, combine popcorn, pumpkin seeds, cranberries/raisins, banana chips and set aside.
2. in a medium saucepan combine sugar, corn syrup, and water. Bring to a boil. Cook, covered for 3 minutes then uncover and cook without stirring. until mixture reaches the hardball stage (260F)about 4-5 minutes.
3. Add butter and vanilla, cook, stirring one minute. Pour over popcorn mixture, toss quickly to coat. Turn mixture out onto greased baking sheet. Spread using buttered hands or spatula. Cool and break into pieces.
Title: Pineapple Upside Down Cake (Gluten Free)
Ingredients:
- 1 1/2 salt
- 3/4 baking soda
- 1 baking powder
- 1 xanthan gum
- 3 eggs
- 1 white sugar
- 4 mayonnaise
- 1 1/4 milk
- 2/3 lactose-free milk
- 1 vanilla extract
- 2 butter
- 1/2 brown sugar
- 1 1/2 pineapple
- 1 maraschino cherries
- 16
Instructions:
1. Melt the butter and divide between two 8" cake pans.
2. Sprinkle the brown sugar evenly to cover the butter (divided as well).
3. Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan). Place a maraschino cherry into the center of each pinapple ring (and a few in the middle if you would like).
4. Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans).
5. Bake for 25-30 minutes at 350 degrees F (or as directed cake mix directions). Cool for 5 minutes, then carefully turn out onto a plate. Do not let the cake coo too much, or it will be stuck to the pan.
Title: Cinnamon Frosting
Ingredients:
- 1 1/4 unsalted butter
- 2 1/2 confectioners' sugar
- 1/8 table salt
- 2 vanilla extract
- 2 heavy cream
- 2 cinnamon
Instructions:
1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
3. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
4. Scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
5. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Title: Coconut Cupcakes With Lime Buttercream Frosting
Ingredients:
- 4 1/2 flour
- 3 potato starch
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 2 butter
- 1 egg
- 1 skim milk
- 2/3 sweetened flaked coconut
- 2 vanilla extract
- 1/2 butter
- 3 half-and-half
- 1 lime rind
- 1/2 fresh lime juice
- 1 powdered sugar
- 4 3/4
Instructions:
1. Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
2. To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
3. Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
4. One at a time, add egg and beat well then add egg white and beat well.
5. Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
6. Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
7. Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
8. Spread approximately 2 1/2 tsp of frosting onto each cupcake.
Title: Lemon Drop Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1/2 vodka
- 1/2 fresh lemon juice
- 4 water
- 1/4 lemon zest
- 2 confectioners' sugar
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
2. Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
3. Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
4. Pour batter into prepared bundt pan.
5. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack for 10 minutes.
7. Remove cake from pan and cool completely.
8. To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
9. Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
10. Dust cake with powdered sugar before serving.
Title: Marmalade Whisky Cream
Ingredients:
- 300 sugar
- 2 marmalade
- 2
Instructions:
1. Beat cream until firm.
2. Beat egg whites till firm gradually adding sugar.
3. Beat till sugar dissolved.
4. Fold egg whites into cream with marmalade and whisky.
5. Serve with fresh or canned fruit.
Title: Mini Apple Strudels
Ingredients:
- 1 apple
- 1 lemon juice
- 20 wonton wrappers
- 1/2 butter
- 2 caster sugar
- 1/2 ground cinnamon
Instructions:
1. Preheat the oven to 200°C.
2. Cut the apple into batons 5cm long and 1cm wide and deep and then toss the batons in the lemon juice.
3. Brush won ton wrappers with butter and place a slice of apple on top and roll the wrapper over to seal, then brush with a little more butter and sprinkle with sugar and cinnamon.
4. Place the little strudels on a baking paper lined tray and bake for 10 minutes or until crisp and golden.
5. Serve with a bowl of whipped cream or custard to dip into.
Title: Cheesy Apple Delight
Ingredients:
- 3 cream cheese
- 2 water
- 1/3 apples
- 2 cinnamon
Instructions:
1. Mix cream cheese and caramel topping together and fill cored apples with mixture.
2. Sprinkle with a dash of cinnamon.
3. Place apples in baking dish and pour water in bottom of pan.
4. Do not cover.
5. Bake at 350 degrees for 20-30 minutes or desired firmness.
Title: Cheese Cookies
Ingredients:
- 1/2 sharp cheddar cheese
- 1/2 butter
- 2 flour
- 2 1/2 cayenne pepper
- 1/2
Instructions:
1. Mix cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed Roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet Bake at 350F for 15 minutes.
2. Cool on racks.
3. Store in fridge or freeze.
4. reheat in 400F for 5-7 minutes.
5. If frozen defrost in fridge before reheating.
Title: Mochachino Dessert Bars With White Mocha Drizzle
Ingredients:
- 1 brewed coffee
- 1/4 egg
- 3 flaked coconut
- 1 heavy whipping cream
- 1/2 white chocolate baking squares
- 2
- 1/2
- 3
Instructions:
1. Heat oven to 350°F Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
2. In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
3. In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
4. To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.
Title: Tropical Fruit Compote
Ingredients:
- 2 water
- 1/2 sugar
- 12 fresh ginger
- 1 salt
- 8 cantaloupe
- 4 strawberries
- 2 apricots
- 1 star fruit
- 1 kiwi
- 2 pineapple
- 1/2 - 1 lime
- mint
Instructions:
1. Combine water, sugar, ginger, and a tiny pinch of salt in a saucepan. Cook till dissolved, then reduce to 1 cup liquid. Cool to room temperature.
2. Arrange all fruit in a pretty glass or crystal bowl. Squeeze with lime juice.
3. Strain syrup over fruit. Reserve three ginger slices. Tuck them into the fruit for garnish, or julienne finely and scatter over fruit. Chill at least three hours, covered, or up to eight. Garnish with some chopped mint, an hour before serving, if desired.
Title: Meyer Lemon Custard Cakes
Ingredients:
- 3/4 sugar
- 1/4 all-purpose flour
- 1 salt
- 1 1/3 eggs
- 2 lemon juice
- 1/3 lemon peel
- 2 lemon peel
- 1 creme fraiche
Instructions:
1. 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 custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
2. Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
3. Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
4. Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.