Lemon Pudding Cakes
Serves 6| Hands-On Time: 15m| Total Time: 1hr 00m
Ingredients
·
3/4 cup granulated
sugar
·
1/3 cup all-purpose
flour, spooned and leveled
·
2 tablespoons unsalted
butter, at room temperature, cut into small pieces
·
1 cup whole milk
·
1/2 teaspoon kosher
salt
·
3 teaspoons turbinado
or some other coarse sugar
Directions
1.
Heat oven to 350° F.
Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting
pan.
2.
In a medium bowl,
whisk together the granulated sugar and flour; set aside. In a second medium
bowl, whisk together the egg yolks and butter until combined. Whisk in the milk
and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk
until smooth.
3.
Using an electric
mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to
3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar
mixture.
4.
Divide the pudding
mixture among the ramekins or pour into the baking dish. Dividing evenly,
sprinkle with the turbinado sugar. To the roasting pan, add just enough hot
water to reach halfway up the sides of the ramekins or baking dish. Bake until
the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35
minutes for a cake in a baking dish.