• Servings: 6
• 3 large eggs, separated
• 3/4 c. powdered sugar
• 2-1/2 tsp. flour
• 1 tsp. ground ginger
• 1 c. half & half
• 1/3 c. fresh lemon juice
• 2 tsp. lemon zest
• 1/4 tsp. salt
• 6 tsp. Crystalized Ginger chips, divided

1. Preheat oven to 350º and line bottom of a 13 X 9" baking pan with a dishcloth. Butter six (1/2 c.) ramekins and place in pan. Beat egg yolks and sugar in a large bowl with an electric mixer until well combined. Mix in flour and ground ginger until no lumps remain, scraping bowl as necessary. Stir in half & half, lemon juice and lemon zest. Beat egg whites and salt in a medium bowl until stiff peaks from; fold gently into lemon mixture. Spoon equal amounts into prepared ramekins and top each with 1 tsp ginger chips. Pour boiling water carefully into pan until it reaches the halfway point on the ramekins. Transfer carefully to oven and bake for 20 minutes or until tops are very lightly browned. Remove from water bath immediately and let cool slightly before serving warm.

"Half-way between a soufflé and custard, this warm comforting dessert makes the best of winter's shining star - lemons." "It's like taking a bite out of a warm lemony cloud that has a silver lining of ginger. Tart meets tangy in a zesty burst of flavor that rains pleasantly over your palate. We've got a feeling that your taste buds will be singin' in the rain."