Individual Lemon
Pudding Cakes Makes 8
individual cups
These
portion-controlled little cakes are light and airy – a great way to end a meal.
½ cup all-purpose flour
¼ teaspoon salt
3 eggs, separated – make sure
there is not even a trace of yolk in with the whites and that the whites are
placed in a clean, grease-free bowl
1 cup granulated sugar – divided
use
1 teaspoon finely grated lemon
zest
⅓ cup fresh lemon juice (about 2
large lemons)
1 ⅓ cups milk
1. Preheat an oven to
350°.
2. Place eight ½-cup ramekins
in a large baking dish; spray inside of each with ron-stick spray.
 |
| In addition to preparing ramekins, I pre-measured most of the ingredients. Egg yolks are in one mixing bowl while the white are in another. Eggs separate best when cold but whip up to higher volumes is allowed to cold to room temperature. |
3. In a small bowl,
stir together the flour and salt.
4. In a separate
nonreactive* bowl using an electric mixer, beat the egg yolks with 3/4 cup of
the sugar on medium speed until pale and thick, about 3 minutes.
5. Stir in the flour
mixture and beat until very thick, 2 minutes more.
6. Stir in the lemon
zest, lemon juice and milk. The mixture will be thin at this point.
7. Using a clean
electric mixer on high speed, whip the egg whites until foamy. Mixing bowl and
beaters must be clean or egg white will not whip properly.
8. Sprinkle in the
remaining ¼ cup sugar and whip until soft peaks form when the beaters are
lifted. Do NOT overbeat – whites should NOT form stiff peaks; they should
appear moist and satiny and not grainy
9. Using a silicone
spatula, stir one-fourth of the egg whites into the lemon mixture. Gently fold
in the rest just until no streaks of egg white are visible.
10. Divide the mixture evenly among the ramekins. A half cup
measure works well for portioning the mixture.
11. Carefully pour hot water in the large baking dish to
reach halfway up the sides of the ramekins.
12. Place in center of preheated oven and bake until the
centers are firm to the touch and the edges pull away slightly from the sides
of the ramekins, 35 to 40 minutes or until they are puffy and golden brown.
13. Remove from the oven but leave the ramekins in the water
bath for 15 to 20 minutes. The pudding cakes will loose some of their poof!
14. Serve the pudding cakes warm or at room temperature
straight from the ramekins. Pudding cakes may be served warm or can be made
ahead and stored in the refrigerator for up to 2 days.
 |
| Lemon Pudding Cake topped with whipped cream, a lemon slice and a sprinkling of whipped cream. |
Recipe without photos . . .
Individual Lemon
Pudding Cakes Makes 8
individual cups
These
portion-controlled little cakes are light and airy – a great way to end a meal.
½ cup all-purpose flour
¼ teaspoon salt
3 eggs, separated – make sure
there is not even a trace of yolk in with the whites and that the whites are
placed in a clean, grease-free bowl
1 cup granulated sugar – divided
use
1 teaspoon finely grated lemon
zest
⅓ cup fresh lemon juice (about 2
large lemons)
1 ⅓ cups milk
1. Preheat an oven to
350°.
2. Place eight ½-cup ramekins
in a large baking dish; spray inside of each with ron-stick spray.
3. In a small bowl,
stir together the flour and salt.
4. In a separate
nonreactive* bowl using an electric mixer, beat the egg yolks with 3/4 cup of
the sugar on medium speed until pale and thick, about 3 minutes.
5. Stir in the flour
mixture and beat until very thick, 2 minutes more.
6. Stir in the lemon
zest, lemon juice and milk. The mixture will be quite liquid at this point.
7. Using a clean
electric mixer on high speed, whip the egg whites until foamy. Mixing bowl and
beaters must be clean or egg white will not whip properly.
8. Sprinkle in the
remaining ¼ cup sugar and whip until soft peaks form when the beaters are
lifted. Do NOT overbeat – whites should NOT form stiff peaks; they should
appear moist and satiny and not grainy
9. Using a silicone
spatula, stir one-fourth of the egg whites into the lemon mixture. Gently fold
in the rest just until no streaks of egg white are visible.
10. Divide the mixture evenly among the ramekins. A half cup
measure works well for portioning the mixture.
11. Carefully pour hot water in the large baking dish to
reach halfway up the sides of the ramekins.
12. Place in center of preheated oven and bake until the
centers are firm to the touch and the edges pull away slightly from the sides
of the ramekins, 35 to 40 minutes or until they are puffy and golden brown.
13. Remove from the oven but leave the ramekins in the water
bath for 15 to 20 minutes. The pudding cakes will loose some of their poof!
14. Serve the pudding cakes warm or at room temperature
straight from the ramekins. Pudding cakes may be served warm or can be made
ahead and stored in the refrigerator for up to 2 days.
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