I made these lemon pudding cakes a few months ago and was surprised at how utterly scrumptious they were. These lemony delights are similar to a molten lava cake, but they’re made with lemon instead of chocolate. It’s such a perfect combination of creamy pudding mixed with cake and a crunchy sugar topping.
The only challenge now was how to bring this hot dish to a dinner party without needing to bake it there. I swapped out ramekins for wide-mouth canning jars and the solution was simple! Pop the lids on and they stay warm until it’s time to eat them. I transported mine in the canning jar box. An insulated cooler would work well also.
I like the touch of adding a label to anything I make in a jar, and this dessert is no exception. I used a strip of craft foam as a cosy to keep fingers safe on the warm glass, and a warning label for extra protection. Too bad this recipe only makes six!
Serves 6 | Hands-On Time: 15m | Total Time: 1hr 00m
3/4 cup granulated sugar
1/3 cup all-purpose flour, spooned and leveled
3 large eggs, separated
2 tablespoons unsalted butter, at room temperature, cut into small pieces
1 cup whole milk
1 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
3 teaspoons turbinado or some other coarse sugar
Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.
In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.
Recipe by Charlyne Mattox, April, 2012 [printfriendly]
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