Lemon Pudding Cakes From Eatingwell
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 cup
Low-Fat Milk2 tsps
Lemon Zest (freshly grated)1 cup
Lemon Juice2 tbsps
Butter (melted)2 large
Egg YolkDirections:
1
Preheat oven to 350 degrees F
2
Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish
3
Put a kettle of water on to boil for the water bath
4
Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl
5
Make a well in the dry ingredients
6
Add milk, lemon zest, lemon juice, butter and egg yolks
7
Whisk until smooth
8
Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip)
9
Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy
10
Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy)
11
Evenly divide among the prepared ramekins placed in the roasting pan
12
Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins
13
Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes
14
Transfer the ramekins to a wire rack to cool for 15 minutes
15
Dust with confectioners sugar and serve warm or at room temperature