Little Lemon Pudding Cakes
These cakes are light, lemony, and melt-in-your-mouth delicious. I love them Afternoon Tea.
Servings: 6
Equipment
- 6 6 oz (177ml) ramekins, sprayed with non-stick vegetable spray
- 1 9x13 baking dish to hold the ramekins
Ingredients
- Non-stick vegetable spray for greasing the ramekins
- 3 large eggs, separated
- 1 cup (237ml) whole milk
- 2 teaspoons lemon zest
- 6 tablespoons freshly-squeezed lemon juice (from 2-3 lemons)
- 1/2 teaspoon lemon extract (optional for added "zing")
- 2 tablespoons (28g) melted butter
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons (50g) all-purpose or "plain" flour
Instructions
- Center the oven rack and preheat the oven to 350°F (177°C). Spray the ramekins and place them in the baking dish. Set aside.
- In a large bowl, beat the egg yolks with a wire whisk. Then whisk in the milk, melted butter, lemon zest, lemon juice, lemon extract (if you are using it), salt, sugar, and flour. Set aside.
- In another large bowl, or in the bowl of a standing mixer, beat the egg whites until soft peaks form.
- A little at a time, fold the beaten whites into the custard batter. The mixture will be rather thin, and you will see bits of egg white throughout the batter.
- Pour or ladle the batter into the prepared ramekins. Add enough hot (not boiling) water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until the cakes puff and turn golden or spotty brown on top -- 40-45 minutes. Use tongs to transfer the ramekins to a wire rack. Cool for 15-30 minutes, then unmold onto dessert plates. Decorate with berries and a mint leaf.
Notes
MAKE-AHEAD NOTE: After baking, allow the cakes to cool completely in their ramekins. Then cover the ramekins with cling film and refrigerate for 12-24 hours. Before you unmold the chilled cakes, warm them (1 or 2 at a time) in a microwave oven for 15-20 seconds.