Lemon Pudding Cakes
Make sure all the ingredients are room temperature--especially the half-and-half. If they are cool, the mixture tends to separate and the cakes will lose volume.
Yield: Makes 6 servings
- 4 1/2 tablespoons unsalted butter, softened and divided
- 2/3 cup sugar, divided
- 1 tablespoon grated lemon rind
- 3 large eggs, separated
- 1/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half
- Garnishes: sweetened whipped cream and fresh mint
- Beat 2 1/2 tablespoons butter, 1/4 cup sugar, and lemon rind at medium speed with an electric mixer until creamy. Add egg yolks; beat 3 minutes or until pale. Gradually add lemon juice and flour, beating until blended. Slowly add half-and-half, beating until blended.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining sugar, beating until soft peaks form; fold into lemon mixture.
- Spread remaining 2 tablespoons butter evenly into 6 (6-ounce) ramekins. Place ramekins in a 13- x 9-inch pan. Pour lemon mixture evenly into each ramekin. Add hot water to pan to a depth of 1 inch.
- Bake at 350° for 45 minutes or until lightly browned. Remove from oven; cool in water bath. Remove cooled ramekins from water bath. Cover and chill 8 hours. Loosen chilled cakes from ramekins, and invert onto individual serving plates. Garnish, if desired.
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