Tuesday, June 5, 2018

Lemon pudding cakes

Lately I have wanted dessert every night. After a while, even the Skinny Cow Cookies N Cream ice cream sandwiches weren’t doing it for me anymore. I wanted cake. Light, fluffy, and preferably very easy to make.
Lemon pudding cake from EatingWell.com to the rescue! I’ve been needing some new custard cups (I love them for cooking prep and serving dips) so this was a great excuse to get some and immediately justify the $7 purchase. (Woo-hoo Pyrex!)
The most fun part was cutting the recipe in half because, come on, two people trying to watch their calories do NOT need eight pudding cakes, even if the cakes are under 200 calories each. Plus I only had six custard cups, and of those only four are pretty. Decision made.
The most amazing part of these cakes is that somehow in the cooking process, the meringue-y cake gets all fluffy and baked while this lovely gooey almost lemon-curdy liquid collects in the bottom. It’s an amazing flavor and texture combo.
Stay tuned; I plan to try my own adaptation of this recipe to make chocolate pudding cakes. Mwahaha!
(A note on the egg white splitting: If you have a hard time measuring just one tablespoon of egg white, don’t stress. I’ll bet this would come out just fine even if you used two whole egg whites. Just make sure your mixing bowl is ultra clean and egg whites are at room temperature.)
Lemon pudding cakes
Adapted from EatingWell.comServes 4
Ingredients1/2 cup granulated sugar, divided
1/5 cup all-purpose flour (that’s 3 Tbsp + 1 scant tsp)
pinch salt
1/2 cup non-fat milk
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon butter, melted
1 large egg yolk
1 1/2 large egg whites, at room temperature (1/2 egg white = 1 Tbsp)
Confectioners’ sugar for dusting
Preheat oven to 350 degrees F. Coat four 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.
Whisk 6 Tbsp granulated sugar, flour, and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 2 Tbsp sugar and continue beating until stiff and glossy. Fold the egg whites into the batter. Evenly divide among the prepared ramekins placed in the roasting pan.
Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.
Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. [Mine took more like 35.] Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature. 

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