Maple, Meyer, And Muscovado Baked Pudding

• 1/3 cup fresh Meyer's lemon juice
• 3 egg yolks, farm fresh if possible
• 1/3 cup packed light muscovado sugar (or substitute brown if necessary)
• 3 teaspoons pure maple syrup
• 1 tablespoon chestnut flour (or if you don't have, you could use corn meal for a major variation)
• zest of a Meyer's lemon
• light spray of olive oil
• thick Greek yogurt flavored with maple and lemon zest for garnish
• 2 tablespoons maple syrup, optional
• 1 tablespoon Meyer's lemon juice, optional

1. Wash the lemons, zest and squeeze juicet.
2. Whisk the lemon juice with the egg yolks, muscovado sugar, and maple syrup together. Stir in the chestnut flour and Meyer zest.
3. Lightly spray 2 small custard cups with olive oil. Pour the batter into the cups. Place these in a larger baking dish which you want to fill halfway with hot water. Have the level of water come up about midway to the height of the custard cups.
4. Bake in a preheated 350 degree oven for about an hour. Let cool. Serve warm or chilled with a garnish of yogurt you sweeten with maple syrup and flavor with a bit of Meyer's lemon zest (about 1/3 cup of yogurt with 1 tsp. of maple and a pinch of zest is suggested).
5. For an optional sauce heat maple syrup with half as much Meyer's lemon juice. Drizzle warm over the pudding.

fresh meyers, egg yolks, sugar, maple syrup, flour, lemon, light spray, maple, maple syrup, lemon juice

Taken from food52.com/recipes/9618-maple-meyer-and-muscovado-baked-pudding (may not work)