How to make it

  • Preheat oven to 350°.
  • Spray six 6-ounce ramekins with vegatable oil spray.
  • In a medium bowl, whisk the sugar with the flour.
  • In another bowl, whisk the egg yolks with the butter until well blended.
  • Whisk in the milk, lemon juice and lemon zest.
  • Pour the lemon mixture into the sugar mixture and whisk until smooth.
  • In a medium bowl, beat the egg whites with the salt until firm peaks form.
  • Gently fold the egg whites into the lemon mixture.
  • Pour the batter into the prepared ramekins and transfer them to a small roasting pan.
  • Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
  • Bake the pudding cakes for 35 minutes or until they are puffy and golden on top.
  • Using tongs, transfer the ramekins to a rack to cook for 20 minutes.
  • Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates.
  • Serve warm or at room termperature with the berries.
  • The lemon pudding cakes can be refrigerated for 2 days.
  • Source: "Food & Wine", June 2007

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