Lemon Pudding Cakes
freshly squeezed lemon juice
Adjust oven rack to middle position and preheat oven to 325 degrees F.
Fold a dish towel in half and place in the bottom of a large roasting pan.
Place six 6-ounce ramekins on top of towel and set aside.
In a medium saucepan over medium-high heat, bring milk and cream to a simmer.
Remove pan from heat, whisk in lemon zest, cover pan and let stand for 15 minutes.
Strain milk mixture through a fine mesh sieve placed over a bowl, pressing lemon zest and extracting liquid; discard lemon zest.
In a large bowl, combine 3/4 cup sugar, flour, baking powder, and salt.
Add egg yolks, vanilla, lemon juice, and milk mixture; whisk until combined.
In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy, about 2 minutes.
Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, about 1 to 2 minutes.
Whisk one-quarter of the whites into batter to lighten.
Using a rubber spatula, gently fold in remaining egg whites until no clumps or streaks remain.
Ladle batter into ramekins until almost full.
Pour enough cold water into pan to come one-third of the way up the sides of the ramekins.
Bake 45 to 50 minutes, or until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees in the center.
Remove pan from oven and let ramekins stand in water bath for 10 minutes.
Transfer ramekins to wire rack and let cool completely.
Dust with confectioners' sugar.
Garnish with mint and raspberries.
Serve at room temperature or chilled.
If you have any leftovers, cover with plastic wrap and store in the refrigerator for 1 to 2 days.
Recipe barely adapted from Cooks Illustrated, March/April 2014
Lemon Pudding Cakes
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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