Lemon Pudding Cakes

 

1 C. milk

½ C. heavy cream

4 large eggs, separated

2 tsp. lemon zest

1/3 C. freshly squeezed lemon juice (1 to 2 large lemons)

1 T. salted butter, melted

1¾ C. granulated sugar

½ C. (70 grams) all-purpose flour

Confectioners’ sugar, for serving

 

Preheat your oven to 350°F. Grease eight 6-oz. ramekins, place in a large roasting pan, and set aside. Heat a large pot or kettle with water until boiling, reduce heat, and let simmer until needed. In a large liquid measuring cup, combine the milk and cream and set aside. In a large bowl, whisk together the egg yolks, zest, juice, melted butter, and sugar until smooth. Whisk half the milk and cream into the mixture, followed by half the flour. Whisk in the remaining milk and cream and then the remaining flour until just combined. Add the egg whites to the bowl of a stand mixer and, using the whisk attachment, whip the egg whites until soft peaks form. Add a quarter of the egg whites to the batter and whisk until smooth. Gently fold the remaining egg whites into the batter. Pour the batter into the ramekins (they will be quite full), place the roasting pan in the oven, and pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Bake until the cakes are puffed and the tops are set and very lightly golden, about 25 minutes. Use tongs to carefully remove each ramekin from the roasting pan and set on a cooling rack. Let cool for about 20 minutes (the cakes might deflate a bit, but that’s OK). Serve warm and dusted with confectioners’ sugar.