- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup low-fat milk
- 2 teaspoons freshly grated lemon zest
- 1/2 cup lemon juice
- 2 tablespoons butter, melted
- 2 large egg yolks
- 3 egg whites, at room temperature (see Tip)
- Confectioners' sugar for dusting
- Preheat oven to 350 degrees F. Coat eight 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 3/4 cup 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 (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy). 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. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners sugar and serve warm or at room temperature.
03/28/2018
recipepes.com
Lemon Pudding Cakes from EatingWell, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
