baked lemon puddingsrating:
This recipe is an awful lot of faff. Not convinced the result is worth the effort.
1 cup (200 grams) granulated white sugar, divided
3 tablespoons (40 grams) unsalted butter, room temperature
3 large eggs, separated
1 teaspoon pure vanilla extract
1 tablespoon (4 grams) lemon zest
1/3 cup (50 grams) all purpose flour
1/4 teaspoon salt1/3 cup (80 ml) fresh lemon juice
1 cup (2400 ml) whole milk
1/8 teaspoon cream of tartar
Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Grease six ramekins with butter.
Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. In the bowl of your electric mixer, with the paddle attachment, cream the remaining sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 2 tablespoons sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).
Prepare a water bath. (A water bath is used to provide temperature protection for the eggs.) Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.
Bake about 45 minutes or until the sponge cakes are golden brown and a toothpick is inserted into the cake portion it comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
This dessert is best served warm and you can serve the sponge cakes in the ramekins with a dusting of confectioners sugar and a dollop of whipped cream.
Note: You can also make this dessert in a 2 quart (4 cups) (960 ml) souffle dish.
Makes 6 servings.