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1
Preheat the oven to 350.
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2
Spray ten 2/3-cup ramekins with vegetable oil spray and set them in a roasting pan.
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3
In a large bowl, using an electric mixer, beat the butter with the sugar until pale, about 1 minute.
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4
Beat in the egg yolks 1 at a time, beating well after each addition.
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5
Working in 2 batches, at low speed, beat in the milk, lemon juice and flour.
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6
In a large bowl, using clean beaters, beat the egg whites to firm peaks.
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7
Fold the whites into the batter and spoon among the prepared ramekins.
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8
Add enough hot water to the pan to reach halfway up the sides of the ramekins.
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9
Bake for about 20 minutes, until the cakes are slightly puffed and just set.
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10
Transfer the ramekins to a rack and let cool.
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11
Cover and refrigerate overnight.
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12
In a small saucepan, combine the lemon zest, juice, vanilla bean and seeds and 1/4 cup of the sugar.
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13
Cook over low heat, stirring, until the sugar has melted, about 3 minutes.
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14
Remove the vanilla bean.
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15
In a bowl, beat the cream with the remaining 2 tablespoons of sugar to soft peaks.
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16
Beat in the creme fraiche until firm.
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17
Stir in the 2 teaspoons of poppy seeds.
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18
Run a thin knife around the edges and dip each ramekin in a bowl of very hot water for 10 seconds.
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19
Invert the cakes onto plates, spoon the lemon syrup around the cakes and top with the poppy cream.
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20
Garnish with poppy seeds and serve.
