These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding. Source: EatingWell Magazine, January/February 2011

Melissa Pasanen
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Ingredients

Directions

  • Preheat oven to 350 degrees F. 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. Put a kettle of water on to boil for the water bath.

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  • Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.

  • Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. 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). Evenly divide among the prepared ramekins placed in the roasting pan.

  • Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

  • Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners' sugar and serve warm or at room temperature.

Tips

Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours.

Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups

Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down.

Nutrition Facts

185 calories; 5.1 g total fat; 2.6 g saturated fat; 79 mg cholesterol; 79 mg sodium. 95 mg potassium; 31.9 g carbohydrates; 0.2 g fiber; 27 g sugar; 4 g protein; 251 IU vitamin a iu; 7 mg vitamin c; 29 mcg folate; 52 mg calcium; 1 mg iron; 8 mg magnesium; 25 g added sugar;

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