Updated: Jun 13
Lemon pudding cakes were a refreshing summer dish, perfect after a heavy meal or as part of a summer garden party. I particularly loved this recipe because of the mix of textures that the baking method produced. Thanks to the Bain Marie ( a steaming method in which a pan with water holds the product being cooked), the bottom half of the dessert develops a pudding-like consistency, while the top half becomes a spongy cake. Garnished with dragon fruit and kiwi, gives this pudding/ cake a summer feel.
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons melted butter
1/3 cup lemon juice
1 tablespoon lemon zest
3 eggs, separated
1 cup whole milk
Dragon fruit and kiwi to garnish
Yields: 6 cakes
Prep Time: 20 minuites
Cook Time: 45 minutes
Preheat oven 350°F
Grease 6 ramekin dishes.
Blend sugar, flour, salt, butter, lemon juice and rind in a bowl and set aside.
In another bowl, mix the egg yolks with the milk.
Gradually, add the flour mixture to the egg yolk mixture.
Beat the eggs whites until stiff. Fold it into the egg yolk mixture.
Pour the mixture into the greased ramekins, and place in a shallow pan. Add hot water until it reaches about halfway up the ramekins. Place in the oven and bake for 45 minutes.
When baked, each pudding will be part custard, part cake. Place in the refrigerator until cold.
Un-mold and garnish with dragon fruit rings and kiwi rings.
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