Lemon Pudding Cakes
From EatingWell: January/February 2011
These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup low-fat milk
- 2 teaspoons freshly grated lemon zest
- 1/2 cup lemon juice
- 2 tablespoons butter, melted
- 2 large egg yolks
- 3 large egg whites, at room temperature (see Tip)
- Confectioners’ sugar for dusting
- Preheat oven to 350°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.
- 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 & Notes
- 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.
Per serving: 185 calories; 5 g fat (3 g sat, 2 g mono); 88 mg cholesterol; 32 g carbohydrates; 25 g added sugars; 4 g protein; 0 g fiber; 78 mg sodium; 97 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 carbohydrate (other), 1 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Desserts, fruit
- Ease of Preparation
- January/February 2011