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Categories:Viewed: 15 - Published at: 8 years ago
Ingredients
- 34 cup granulated sugar
- 13 cup all-purpose flour
- 3 large eggs, separated
- 2 tablespoons unsalted butter, at room temperature
- 1 cup skim milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 14 teaspoon salt
- fresh raspberry (or blueberries)
Method
- Preheat oven to 350 degrees.
- Spray six 6 oz.
- ramekins with vegetable oiil spray.
- In a medium bowl, whisk the sugar with the flour.
- In another bowl, whisk the egg yolks with the butter until well blended.
- Whisk in the milk, lemon juice and lemon zest.
- Pour the lemon mixture into the sugar mixture and whisk until smooth.
- In a medium bowl, beat the egg whites with the salt until firm peaks form.
- Gently fold the egg whites into the lemon mixture.
- Pour the batter into the prepared ramekins and transfer them to a small roasting pan.
- Place the the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake the pudding cakes for 35 minutes or until they are puffy and golden on top.
- Using tongs, transfer the ramekins to a rack to cool for 20 minutes.
- Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates.
- Serve warm or at room temperature with fresh berries.
