Well, this recipe would have been much more appropriate last week. It was pleasantly warm here, humid even. Flip flops and pasty white legs were spotted everywhere.
I did not join in on the whole showing off of the pasty legs. Umm, yucky. I did, however, crave to create with citrus and open all the windows. And so I did.
This recipe comes from the latest issue (April 2012) of Real Simple magazine. With 'pudding cake' in the title, it was hard for me to turn away. Plus, I wanted to make something refreshing. Lemon always fits that criteria.
These babies hit the spot, last week. Today, with the need to wear a winter coat again? They're just as good! Enjoy!
Here's the recipe:
Lemon Pudding Cakes
(recipe from Real Simple magazine, April 2012)
3/4 C granulated sugar
1/3 C flour
3 eggs, separated
2 T butter, cut into small pieces and at room temperature
1 C milk
1 t lemon zest
1/3 C fresh lemon juice
1/2 t salt
3 t coarse sugar
Preheat your oven to 350℉. Place eight 4-ounce ramekins into a large roasting pan.
In a bowl, whisk together your sugar and flour. In a second bowl, whisk together your egg yolks and softened butter until thoroughly combined. Add your milk, lemon zest and lemon juice to your yolk mixture and whisk to incorporate. Now combine your lemon mixture with your sugar/flour mixture. Whisk until smooth and set aside.
Next, beat your egg whites and salt with an electric mixer until stiff peaks form. Fold the egg whites into your lemon mixture, in three separate portions. Now divide the batter between your eight ramekins and sprinkle the coarse sugar atop each pudding cake.
Carefully fill the roasting pan with just enough hot water to reach halfway up the sides of the ramekins. Place roasting pan into your preheated oven and bake the pudding cakes for 35-40 minutes. Enjoy!