Steamed Lemon Pudding Cakes
Perfect for a weeknight dinner party, this refreshing dessert from Sara Kate Gillingham-Ryan, author of "Good Food to Share," can be made in advance, refrigerated for up to two days, and reheated.
The Martha Stewart Show, March 2012
- Nonstick cooking spray
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs, separated
- 2 tablespoons unsalted butter, room temperature
- 1 cup skim milk
- 5 tablespoons freshly squeezed lemon juice, plus 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- Seasonal berries, for serving (optional)
- Preheat 350 degrees. Spray six 6-ounce ramekins with nonstick cooking spray. Place ramekins in a small roasting pan and set aside.
- In a medium bowl, whisk together sugar and flour. In a second bowl, whisk together egg yolks and butter until well combined. Whisk in milk, lemon juice, and lemon zest. Pour egg yolk mixture into sugar mixture and whisk until smooth.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt until firm peaks form. Gently fold egg whites into sugar mixture. Pour batter into prepared ramekins and add enough hot water to roasting pan to come halfway up the sides of the ramekins.
- Carefully transfer to oven and bake until puffy and golden on top, about 35 minutes. Using tongs, transfer ramekins to a rack to cool for 20 minutes. Serve cakes in ramekins or run a knife around the edge of each cake and unmold onto serving plates. Serve warm or at room temperature with berries, if desired.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.