Orange-Cranberry Pudding Cakes
Preheat oven to 350 degrees F. Place four 6-oz. ovenproof ramekins (or ovenproof dessert cups) in an 8-inch-square baking dish with tall sides. Put a kettle of water on to boil for the water bath.Advertisement
Combine sugar, egg yolks, orange zest, orange juice, and oil in a large bowl; whisk vigorously until light in color and foamy, about 1 minute. Combine flour and salt in a small bowl.
Add the flour mixture and milk to the egg yolk mixture in 3 additions, alternating the flour mixture with the milk and whisking well after each addition.
Beat egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form. Using a flexible spatula, fold the beaten whites into the batter in 3 additions.
Divide cranberries among the ramekins (about 2 Tbsp. each). Top with the batter (about 2/3 cup each).
Pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes have puffed and are lightly browned, about 30 minutes.
Remove the baking dish from the oven; transfer the ramekins to a wire rack and let cool for 10 minutes. Dust with confectioners' sugar before serving warm or at room temperature.
Sugar Substitute: Use Splenda Sugar Blend for Baking. Follow package directions to use 1/3 cup equivalent in Step 2. Omit confectioners' sugar garnish in Step 7. Per serving: same as above, except CAL 171, CARB 21g (sugars 11g).
Equipment: Four 6-oz. ovenproof ramekins