"Thank you very much for the orders this
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You make our lives so much easier when
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our next events....thanks!"
·1 (4 oz) white
chocolate baking bar, broken into pieces
·1/2 cup (113g)
unsalted butter, diced into 1 Tbsp pieces
·2/3 cup (92g)
·1/2 cup (60g)
·1/4 tsp salt
·4 large eggs
·4 large egg yolks
·3/4 cup (226g)
bottled lemon curd (tested with Dickinson's)
1/2 Tbsp fresh lemon zest
·1/2 tsp vanilla
·1/2 cup (120ml)
·1 1/2 (12g) Tbsp
1.Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an
18 by 13-inch rimmed baking sheet.
2.Place white chocolate and butter in a medium-microwave safe
mixing bowl. Heat in microwave in 30 second intervals on 50% power, stirring
well between intervals until melted and smooth (the last interval you may only
need 15 seconds. Now at this point be sure you have all remaining cake
ingredients ready to add because if you add the flour and let it sit very long
the mixture will thicken and clump and it just won't mix together as well).
Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd,
lemon zest and vanilla and whisk well to combined.
3.Spray custard cups well with non-stick baking spray then pour
mixture into cups filling each about 2/3 full (1/2 cup in each). Bake in
preheated oven until edges are golden brown and centers are puffy and just
beginning to set, about 14 - 17 minutes. Let cool on a wire rack 10 minutes
(meanwhile whip heavy cream. Alternately you can let them cool just a few
minutes and serve really warm dusted with powdered sugar and omitting the
whipped cream). Run a knife around edge to ensure they are loosened then invert
cakes onto individual dessert plates.
4.For the toppings:
5.In a medium mixing bowl using an electric hand mixer set on high
speed whip heavy cream until soft peaks form. Stir in powdered sugar then whip
until stiff peaks form. Transfer mixture to a piping bag fitted with a large
star tip. Pipe whipped cream over cakes, top with berries and garnish with