• 1/2 c milk
• 1/4 c heavy cream
• 2 T grated lemon zest
• 1/4 c fresh lemon juice
• 1/2 c sugar, divided
• 2 T flour
• 1/4 t baking powder
• 1/2 t salt
• 1 lg egg, separated
• 1 lg egg white
• 1/4 t vanilla extract
• powdered sugar for dusting
• berries for garnish

Adjust oven rack to middle position & heat oven to 325 deg.  Bring milk & cream to simmer in med saucepan over med-high heat.  Remove saucepan from heat, whisk in lemon zest, cover saucepan & let stand for 15 min.  Meanwhile, fold dish towel in half & place in bottom of 13 x 9″ baking pan.  Place three 6-oz ramekins on top of towel & set aside.

Whisk 6 T sugar, flour, baking powder & salt in med bowl until combined.  Strain milk mixture through fine-mesh strainer into bowl with sugar mixture, pressing on lemon zest to extract liquid.  Discard lemon zest.  Add egg yolk, vanilla & lemon juice & whisk until combined.  (Batter will have consistency of milk.)

Using hand mixer, whip the 2 egg whites on med-low speed until foamy, about 1 min.  Increase speed to med-high & whip whites to soft, billowy mounds, about 1 min.  Gradually add remaining 2 T sugar & whip until glossy, soft peaks form, about 1 min.

Whisk 1/4 of whites into batter to lighten.  Gently whisk in remaining whites until no clumps or streaks remain.  Ladle batter into ramekins (ramekins should be nearly full).  Pour enough cold water into pan to come 1/3 of way up sides of ramekins.  Bake until cake is set & pale golden brown & pudding layer registers 172-175 deg at center, 35-40 min.

Remove pan from oven & let ramekins stand in water bath for 10 min.  Transfer ramekins to wire rack & let cool completely.  Top with berries & sprinkle with powdered sugar.  Serve!