Lemon Pudding Cakes
Ingredients
The batter
-
3
large
eggs, separated
-
¾
cup
whole milk
-
2
Tablespoons
unsalted butter, melted
-
2
teaspoons
lemon zest
-
½
cup
fresh lemon juice
-
1
teaspoon
pure vanilla extract
-
⅓
cup
all-purpose flour
-
¼
teaspoon
salt
-
1
cup
granulated sugar, divided
Optional garnish
-
1
Tablespoon
confectioners’ sugar
-
to taste
fresh berries and lemon slices
Instructions
- Preheat the oven and prepare ramekins in a baking dish for a water bath.
- Whisk together egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract.
- Mix in flour, salt, and ¾ cup of sugar until combined.
- Beat egg whites until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form.
- Fold the egg whites into the batter gently until combined.
- Divide the batter among the prepared ramekins.
- Pour hot water into the baking dish around the ramekins.
- Bake until the tops are puffy and lightly browned, about 35-40 minutes.
- Cool slightly before serving, optionally garnished with confectioners’ sugar and berries.
Nutrition Facts (estimated)
Servings
6-7
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
150mg
Cholesterol
120mg
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