Lemon Pudding Cakes

Lemon Pudding Cakes
Photo by Scott Phillips

Ingredients

  • ¼ plus 1/8 tsp. table salt
  • 1-¼ cups whole milk, at room temperature
  • Lightly sweetened whipped cream for serving (optional)
  • 1 cup granulated sugar
  • Softened butter for the ramekins
  • 1-1/8 oz. (¼ cup) unbleached all-purpose flour
  • 3 large eggs, separated, at room temperature
  • + 3 more ingredients
    • 1 Tbs. finely grated lemon zest
    • 1/3 cup fresh lemon juice, at room temperature
    • 2 oz. (¼ cup) unsalted butter, melted and cooled slightly

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic oven-proof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well). In a large bowl, whisk the melted butter with 2/3 ...

View full recipe at Fine Cooking

Comments

Variations on Lemon Pudding Cakes

  • Lemon Pudding Cakes
    • Fresh raspberries or blackberries
    • 3 large eggs
    • 3/4 cup granulated sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon finely grated lemon zest
    • +3 other ingredients
  • Lemon Pudding Cakes
    • 3/4 cup half-and-half
    • Garnishes: sweetened whipped cream and fresh mint
    • 3/4 cup half-and-half
    • 3 large eggs, separated
    • +11 other ingredients

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