Egg Custard with Pecan

In a stand mixer, beat the egg whites until frothy

Gradually add the sugar and lemon zest, beating until stiff peaks form

Add the lemon juice and mix until well combined

Preheat the oven to 200°C (hot)

Pour the mixture into four 7cm-diameter buttered and floured molds

Tap the molds gently with a spatula to remove any air bubbles

Place the molds on a large baking sheet with water, in the lower third of the oven

Bake for 30 minutes, then reduce the temperature to medium (180°C) and continue baking for another 20 minutes or until the edges are clean when tested

Remove from the oven, let cool for 15 minutes, unmold and refrigerate

PREPARE THE CREAM: beat the yolks and sugar in a stand mixer until smooth

Heat the milk with coconut milk to a simmer

Gradually add the warm milk mixture to the yolk mixture, beating until smooth

Place the mixture in a large saucepan and cook over medium heat, stirring constantly, until thickened (do not let boil)

Remove from the heat and stir in the vanilla extract

Chill until serving time

Serve the puddings with the cream and dust with pecans

(397 calories per serving)