Preparation

1. Preheat oven to 350 F. Heat 2 quarts of water and choose a pan that will accommodate the ramekins for the water bath.
2. Lightly butter six 1-cup ramekins with the softened butter. Put 1 tablespoon of sugar in a ramekin and rotate it to disburse the sugar around the interior of the ramekin. Pour the loose sugar from the ramekin into the next ramekin and repeat the procedure until all ramekins are lightly sugared. Place into pan you will use for the water bath. Set aside.
3. In a large mixing bowl, measure the flour, salt and 3/4 cup of sugar. Whisk to combine. Set aside.
4. In a small bowl place lemon zest, juice and soy milk. Add egg yolks, one at a time and whisk well. Pour into the flour mixture and whisk until just combined. Set aside.
5. Place egg whites in the bowl of a mixer and whisk until soft peaks form. Gradually add 1/4 cup of sugar and continue to whisk until you get stiff glossy peaks.
6. Whisk 1 cup of the whites into the flour/milk batter to lighten it; then fold in the remaining whites, gently and thoroughly. Pour batter into the prepared ramekins. You can fill them to the top.
7. Place pan with ramekins into preheated oven and pour hot water into the pan to come half way up the sides of the ramekins. Bake 20 -30 minutes or until cakes are puffed and golden.
8. You can make one large pudding in a 1 1/2 quart pan. Choose a pan with straight sides so that the batter will rise nicely. Increase the baking time to 45 - 50 minutes.
9. Serve warm or at room temperature.
10. This recipe does not meet MHelathy Guidelines. 1/2018