Friday, February 29, 2008
Lemon Pudding Cakes
You know, I was a strange child... Well, I guess not much has changed...! What I'm referring to is the fact that I've always loved lemons. Lemon flavored anything and I was all over it. So what's weird about that? I was so lemon obsessed that I would take slices of raw lemon and eat them. No salt, no sugar, no nothing. I'd even walk around sucking on lemon slices at our family friends' houses. Man, those aunties gave me some weird looks!! I still love lemons, but have managed to restrain myself from sucking on them (well, for the most part, anyway!).
So, when Coffee announced that this months JFI was for lemons and limes, I thought this is going to be a piece of cake! Turns out, it wasn't! I thought of lemon desserts and wanted to try something new. I've been indecisive on what to make for so long until I finally settled on this lemon pudding cake recipe from my Pillsbury Complete Book of Baking book.
I'd never had pudding cake before, but the description sounded really great. "A lemony cake rises to the top, leaving a delicious sauce on the bottom," is the preface to the recipe. Now, that was an offer too good to refuse!! Sure enough, the result was a delicious, spongy cake on top with a lemony pudding on the bottom (sort of like lemon curd). The taste was light, refreshing, and delectable! The bonus? This dessert is actually LOW FAT and relatively low-cal!! I decided to make these in individual ramekins and they're so cute!!
Eggs - 3, separated
Milk - 1/2 cup
Lemon juice (fresh squeezed!) - 1/4 cup
Lemon zest - 1 tsp (about the zest from 1 medium lemon)
Sugar - 1/2 cup
All purpose flour - 1/3 cup
Salt - 1/8 tsp
1. Preheat oven to 350 F. Grease four 6 oz ramekins and keep aside.
2. In a small bowl, beat the egg yolks. Stir in milk, lemon juice, and lemon peel.
3. Add the sugar, flour, and salt. Now, beat this until it's smooth.
4. In a separate bowl, use clean beaters and beat the egg whites until you have stiff peaks. Don't over-beat the egg whites until they dry out!
5. Fold the egg white mixture into the egg yolk mixture. Don't worry about getting everything perfectly mixed. Let there be bits of white color running through the yellow. If you over-mix, you'll just deflate the air you've already beaten into the egg whites!
6. Now, pour the batter into the greased ramekins and place the ramekins in a 9x13 pan.
7. Pour boiling water in the 13x9 pan around the ramekins so that it comes up to a depth of 1 inch.
8. Bake at 350 F for 20-25 minutes, until light golden brown.
Tastes great warm, but good cold, too!