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
    • 2 tablespoons unsalted butter
    • 1 cup skim milk
    • 5 tablespoons fresh lemon juice
    • 1/4 teaspoon salt
    • 1 teaspoon finely grated lemon zest
    • +3 other ingredients
  • Lemon Pudding Cakes
    • 1 tablespoon grated lemon rind
    • 1/4 cup all-purpose flour
    • 4 1/2 tablespoons unsalted butter, softened and divided
    • +12 other ingredients

Related Articles


Best Wine Deals

See More Deals »






Snooth Media Network