Salzburger Nockerln

Note Salzburger Nockerln should be made in a pan that is suitable for serving at the table. The nockerln must go directly from the oven to the table, and cannot be transferred to another serving platter beforehand.

Preheat oven to 425 F. Lightly whisk together the egg yolks, lemon peel, vanilla, and nutmeg in a small bowl. Sift in the flour and whisk lightly to mix.

Put the butter, milk, and 1 tbsp. of the powdered sugar together into a 10-inch round baking pan or ovenproof skillet, or in a 10-inch oval au gratin pan. Place the pan in the oven, checking it frequently to see that the mixture does not burn.

Meanwhile, beat the egg whites in a large bowl with an electric mixer on low speed until egg whites are foamy. Sift in the remaining 3 tbsp. of confectioners sugar, along with the cream of tartar and salt. Beat on high speed until very stiff peaks form. Stir a heaping tablespoon of beaten egg whites into the egg yolk mixture to lighten it, then carefully fold the yolk mixture into the remaining egg whites. Do not overfold.

Remove the pan from the oven, and spread the hot butter mixture in it evenly over the bottom. Working quickly, use a large mixing spoon to make four large mounds of the souffl mixture on top of the hot butter mixture. (The mounds should touch each other. You break them apart for serving.) Immediately place the pan on the middle rack of the oven and bake for 10 minutes. Do not open the oven door

After 10 minutes, remove the Nockerln from the oven. The finished Nockerln should be golden brown on the outside, but still soft on the inside. Quickly dust the top of them with sifted confectioners sugar, and serve the Nockerln immediately, very hot, in the pan they were baked in.

Makes two large, or four average size servings.