Hot Milk Cakes

Serve with sliced strawberries and whipped cream.

Oil
2 extra-large eggs
2/3 cup sugar
3/4 teaspoon vanilla extract, divided
1 cup plus 2 tablespoons self-rising flour
2/3 cup whole milk
5 tablespoons unsalted butter

Heat oven to 425° F.  Oil six 3/4-cup custard cups.  Using electric mixer, beat eggs at high speed until thick, about 3 minutes.  Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer.  Beat in 1/2 teaspoon vanilla.  Add the flour and beat for 30 seconds.

Bring milk and butter just to boil in a small saucepan, stirring until the butter melts.  Add the hot milk mixture to the batter.  Beat until blended and smooth, about 30 seconds.  Divide batter among prepared cups.  Place cups on rimmed baking sheet.

Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to the touch, about 16 minutes.  Cool in cups for at least 20 minutes. (Can be made 8 hours ahead.  Cool completely in cups, then cover and let stand at room temperature.)

If serving with strawberries, toss 1 pound sliced strawberries with 1/2 cup sugar in a medium bowl to coat. Let stand for 20 minutes for juices to form. 

Makes 6 servings.


From Bon Appetit