| Cuisine: American | Type: Dessert | Serves: 6 |
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Source:
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Food & Wine |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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3/4 cup granulated sugar 1/3 cup all-purpose flour 3 large eggs. separated 2 T unsalted butter, at room temperature 1 cup skim milk 5 T fresh lemon juice 1 tsp. finely grated lemon zest 1/4 tsp. salt Fresh raspberries or blackberries for serving |
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Instructions:
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1. Preheat the oven to 350F. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth. 2. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and put in enough hot water to reach halfway up the sides of the ramekins. 3. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Unmold and turn upside down on plate to serve. Note: original recipe says you can serve in the ramekins but they are too pretty not to unmold onto a plate. We also like them chilled even better! |
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Related recipes:
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None |
2008-12-09