Desserts
Lemon Pudding Cakes
Makes 8 servings
Lemon Pudding Cakes
Makes 8 servings
This dessert magically becomes 2 layers - pudding topped with a sponge cake when baked.
carb. 30g
pro. 5g fat 8g
sat. fat 4g
chol. 98mg
sod. 103mg calc. 67mg
Vit. C 1mg (2% DV)
fiber 0g
Ingredients
cooking spray 4 large egg whites ¼ teaspoon cream of tartar Zest of 1 lemon, finely chopped 1 cup granulated sugar 2 tablespoons unsalted butter, at room temperature ⅓ cup freshly squeezed lemon juice 1½ cups whole milk 3 large egg yolks 4 tablespoons all-purpose flour ⅛ teaspoon salt powdered sugar
Preparation
Preheat the oven to 350° F. Lightly coat eight 6-ounce ramekins with cooking spray. Place the zest, ¼ cup of the sugar and the butter in a medium bowl. Using a Cuisinart® Hand Mixer, mix on low speed until blended. Add remaining sugar, lemon juice, egg yolks, and milk. Mix on low speed until combined, about 30 to 40 seconds. The mixture may look curdled – that is okay. In a clean bowl, beat the egg whites with clean beaters/whisk attachment until stiff but not dry. Gently fold the egg whites into the lemon mixture. Divide the mixture among the prepared ramekins. Place the ramekins in a shallow pan and add boiling water until it reaches halfway up the sides of the ramekins. Place the pan in the preheated 350° oven and bake for 45 minutes. Remove carefully from the hot water bath and place on a rack to cool. May be served warm or cold. May be served in the ramekins or when chilled. Loosen the edges of the cake with a thin bladed knife and invert each portion onto dessert plates – the pudding will then be on top.
