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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3 large eggs, separated
- 1 cup 1% milk
- Finely grated zest of 1 large lemon
- 5 tablespoons fresh lemon juice
- 1/3 cup sugar
- 3/4 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup water
Method
- Preheat oven to 350F.
- Whisk together flour, salt, and 1/2 cup sugar in a bowl.
- Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
- Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks.
- Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
- Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
- Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel.
- Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam).
- Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids.
- Serve pudding cake with syrup.
