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
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Desserts, fruit
- January/February 2011