Pudding is a sweet or savory dish that can be served as a side dish or as part of a main meal. A thick pudding of dates cooked with clarified butter is documented as one of the first recorded recipes for this meal in a tenth-century Arabic cookbook by Ibn Sayyar al-Warraq. Pudding can be used to describe both sweet and savory dishes in the United Kíngdom and some Commonwealth countries. In common usage, however, the term normally refers to a dessert unless otherwise specified.
Lemon Pudding Cakes are a light take on traditional pudding cakes with a distinct lemon taste. The cake has a pudding-like texture and a delightful lemon flavor, and it’s prepared in single-serve ramekins. Cakes constructed using one easy-to-make dough and eight common store-bought components are the ideal choice for a delectable dessert.
3/4 cup (180ml) whole milk, at room temperature
1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
1/3 cup (41g) all-purpose flour (spoon & leveled)
1 cup (200g) granulated sugar, divided
3 large eggs, separated
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 Tablespoons (30g) unsalted butter, melted and slightly cooled
2 teaspoons lemon zest
optional: 1 Tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices
Step 1: Preheat the oven to 350°F (177°C), and prepare 6-7 ounce ramekin molds by spraying the entire surface of the molds with non-stick spray while preparing a big baking tray. Pour in the water and place the ramekin mold inside. To keep the pudding moist, the cake will be baked in a water bath on a baking tray filled with water.
Step 2: In a mixing basin, whisk together flour, salt, and 34 cup sugar.
Step 3: In a separate dish, whisk together the egg yolks, milk, melted butter, lemon zest, lime juice, and vanilla extract.
Step 4: Beat the flour mixture in step 2 into the custard mixture in step 3 until smooth.
Step 5: Place the egg wḧïẗes in the bowl of an electric mixer fitted with a whisk and beat on high for 1 to 2 minutes, or until soft peaks form.
Step 6: To the beaten egg wḧïẗes in step 5, add the remaining 14 cup of sugar and beat for 1 to 2 minutes, or until stiff peaks form.
Step 7: Divide the meringue in step 6 into three small pieces, then add one part of the meringue to the flour mixture in step 4, gently folding the egg mixture with a spatula to avoid flattening the egg. Street. Using the remaining 2 parts of the meringue, repeat the process until the mixture is completely mixed.
Step 8: Divide the batter evenly between the prepared ramekins molds, pour hot water into the baking sheet, and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake is done when the middle is clean.
Step 9: When the cake is done, remove it from the oven and cool it on a wire rack for at least 15 to 20 minutes before serving. Keep in mind that the baking ṃệẗḧod is water-bath, so be cautious of any remaining boiling water on the baking tray when removing the cake.
Step 10: Garnish the cake with your preferred topping and serve.
Covered leftover cakes can be kept in the refrigerator for up to 3 days.
The baking procedure will be easier if the baking materials are maintained at room temperature since the egg whites will be easier to whisk and the other ingredients will cause the butter to solidify during the baking process if they are kept cold.