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Lemon Pudding Cakes
From the June 2010 issue of Cuisine at home
Makes: 4 cakes
Total Time: about 1 hour
| 2 | eggs, separated |
| 2 | tsp. minced lemon zest |
| 3 | Tbsp. fresh lemon juice |
| 2 | tsp. unsalted butter, softened |
| 3⁄4 | cup sugar |
| 5 | Tbsp. all-purpose flour |
| 1⁄4 | tsp. table salt |
| 3⁄4 | cup milk |
| 1⁄4 | cup fresh blueberries |
| Powdered sugar |
Nutrition Information
Per cake: 206 cal; 5g total fat (2g sat); 99mg chol; 200mg sodium; 39g total carbs (31g sugars); 0g fiber; 6g protein
Preheat oven to 350°.
Beat together egg yolks, zest, lemon juice, butter, and sugar in a large bowl with a hand mixer on medium speed. Combine flour and salt in a separate bowl.
Add flour mixture alternately with milk to yolk mixture, beating well after each addition.
Beat egg whites in a separate bowl until stiff peaks form. Fold whites into lemon batter until incorporated.
Place four 6-oz. ovenproof ramekins or dessert cups in an 8-inch square baking pan with tall sides.
Drop a few blueberries into the bottom of each ramekin. Divide batter among ramekins, pouring batter over berries.
Pour boiling water into baking pan until water reaches halfway up the sides of ramekins. Bake for 40 minutes or until tops of cakes are lightly browned. Remove baking pan from oven; transfer ramekins to a cooling rack for 10 minutes.
To serve, sprinkle powdered sugar over tops of cakes.
1. Gently fold the whipped egg whites into the lemon mixture, lifting the batter from bottom to top.
2. Pour hot water into the pan in the space around the ramekins until water level is halfway up the sides.