Meyer Lemon Magic Custard Cake for Breakfast

The Winter Olympics are here and we’re trying our hardest to sneak in as much spectator time as possible, on television, that is. There’s so much that we love about the Olympics, but it’s the personal stories that make watching the events so special. We all have our dreams to pursue and to see someone be able to live their personal dream by just being in the Olympics is so inspiring.

It’s hard to not be drawn to each Olympians personal commitment and story to why they love what they do so much. And it’s also about understanding their personal drive, un-faultering commitment and obsession to their sport. We’re always cheering for for our favorites, even when we scream so loud that it scares the pups. Go Team USA!

On the topic of obsession, we’re not ready to let go for obsession with our magic custard cakes and adoration for homegrown citrus. It started with a craving for blood orange buttermilk pound cake and a blood orange gin and tonic (recipe soon). Then we started picking some meyer lemons from our tree and it all wen’t downhill from there. It’s a citrus addiction, we tell ya. Citrus therapy, please.

We were wanting to make another batch of magic custard cake for breakfast (it’s great with coffee) and had a basket of meyer lemons on the counter. So rather than making the traditional vanilla version, we wanted to experiment with some fresh meyer lemon zest and juice, hoping for a brighter flavor on our original one.

This meyer lemon magic custard cake version is just as delicious as the vanilla version, but not as sweet. It’s lifted with the floral and sweet essence of meyer lemon, along with the bright citrus notes of meyer lemon that make it super special.

Serve up a slice for breakfast along with a cup of your favorite coffee. It’ll start your morning in a simple, lovely and delicious way. The custard cake has enough egg in there, so it’s the perfect partner to your morning meal.

Enjoy Breakfast. And Go Team USA!

Diane and Todd

Our love of meyer lemons is endless and last year we even made a video of it. Here it is again to reflect on our love of lemons.

Yield: One 8"x8" Cake

Total Time: 1 hour 30 minutes

Adapted from our original Magic Custard Cake. Click here for the recipe.

Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.

A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after is has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect.

1/2 cup (113g) unsalted Butter2 cups (480ml) Milk4 Eggs, separated4 drop White Vinegar1 1/4 cups (150g) Confectioner's Sugarfinely grated zest from 2 Meyer Lemons1 Tablespoon (15ml) Water1 1/4 cup (156g) all-purpose Flour1/4 cup (60ml) fresh Meyer Lemon Juiceextra confectioner's sugar for dustingPreheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.Whip the egg whites and vinegar to stiff peaks. Set aside.Beat the egg yolks, confectioner's sugar, and meyer lemon zest until light and fluffy, about 2 minutes. Mix in the melted butter and the tablespoon of water for about 1 minute or until evenly incorporated.Mix in the flour until evenly incorporated. Slowly beat in the milk and lemon juice until everything is well mixed.With a whisk, fold/gently whisk in the egg whites, 1/3 at a time. Repeat until all of the large egg whites chunks are broken up and folded in.Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly

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Naan Breakfast Pizza

If you like making pizza at home and want a quick method that doesn’t include fussing with pizza dough, this is a great recipe to try.

I first met Chitra from The ABCD’s of Cooking in the winter of last year at a food blogger potluck. Since then, we’ve become good friends, and I’ve become a big fan of her blog, which specializes in Indian vegetarian cooking. What I love is that in addition to writing about traditional North and South Indian food, she’s also plenty creative when it comes to fixing up new dishes with Indian spices and other ingredients.

Like this breakfast pizza using naan as a base. I had it bookmarked for months before finally trying it yesterday. And of course, like many recipes, it was one that I should have made much sooner.

The pizza was just so splendidly easy. I made a few tiny changes to Chitra’s original recipe, such as just tossing the onions in olive oil before roasting instead of searing them. I also used rosemary and basil for the herbs instead of cilantro, and a combination of mozzarella and cheddar instead of parmesan and cheddar (you can also try Gruyère). But that’s about it. The recipe is so versatile that it opens itself to a lot of variations with cheeses, herbs, and other toppings.

It’s quite a filling breakfast or brunch, but you can also make it for an easy lunch or dinner.

And once summer hits, you can be sure I’m making this pizza again and again, with lots of fresh juicy tomatoes tossed on top.

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Naan Breakfast Pizza

Makes 2 individual pizzas

2 naan or flatbread 1 small onion, cut into thin slices1 tablespoon olive oil1/2 cup tomato sauce4 ounces fresh mozzarella, cut into thin slices1/4 cup freshly grated cheddar or ParmesanA few sprigs fresh rosemarySmall handful basil, choppedSalt and pepperPreheat the oven to 500 degrees F.Heat a dry skillet over medium-high heat. Lightly heat up the naan, about 30 to 60 seconds on each side. Toss the onions in the olive oil.Place the naan on a baking sheet. (I like to line the sheet with parchment paper for easy cleanup, in case the egg bubbles over.) Spoon the sauce over the naan and add a bit more to cover if you choose. Add the cheeses on top. Gently crack an egg on top of each naan. Sprinkle over with rosemary.Carefully put the baking sheet in the oven and bake for 8 to 10 minutes***, rotating the baking sheet 180 degrees halfway through. Bake until the cheese has melted and the egg is cooked to your desired level of doneness.Remove the baking sheet and sprinkle the chopped basil on top. Let it cool for just a few minutes before serving.

***I like to leave the yolks runny, but if you’re concerned about food-borne illnesses, cook the eggs for a few minutes longer until well-done.

Adapted from The ABCD’s of Cooking.

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Breakfast Chee Cheong Fun

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