This kind of baked dessert isn’t new to me, and hopefully not to you, either. A batter is poured into ramekins, it’s baked in a water bath and when you dip your spoon into it there’s a nice pudding layer on the bottom and a sponge cake layer on the top.
Sometimes the chemistry of baking baffles me – I should go into my food chemistry books to read exactly how or why a pudding cake actually does the separation during baking. Because when you pour it in, it’s all one batter. I’m just thankful that it DOES work. I served this a few weeks ago, on Easter Sunday and I sent my family home with the leftovers. I’d watched a recent episode of America’s Test Kitchen, and they’d made this recipe. What’s different about their preparation is the effort to bring out, bring in more lemon flavor. How that’s done is by warming the milk and cream with lemon zest, allowing it to steep a little bit, then the zest is strained out. Otherwise, the recipe is nearly identical to any other pudding cakes I’ve ever made. I usually make it in a baking dish (and this one can also) but I decided to do the ramekins this time.
The baking process is also slightly different here – usually when using a water bath, you pour hot-hot water into the pan. With this, you pour COLD water into the pan around the ramekins. I think they said it provided a more gentle baking process.
With plenty of lemons in my yard, I’m always looking for new ways to use lemons. Do use an instant read thermometer when you make this, as you don’t want to over bake it – then it gets dry and too brown on top (mine was slightly over done). The recipe said to not let it bake higher than 172-175°F. I “fixed” that by serving it with a sauce of melted vanilla ice cream. If you’ve never done that before, gosh, it’s SO easy – just scoop out some into a bowl and allow it to melt and pour it into a nice pitcher. No one will be the wiser and they’ll think you slaved over making a vanilla sauce. It’s a lovely, thick creamy vanilla sauce. Very pourable and was a perfect accompaniment to the pudding cakes.
What’s DIFFERENT: soaking the lemon zest in warm milk, and then using cold water in the water bath.
What’s GOOD: the lovely lemony flavor. I’m a sucker for lemon anything, so I loved it. Was it better than any I’ve ever made before? Not really sure – I guess I’d have to taste them side by side. I have another lemon pudding cake (lemon sponge pudding) here on my blog and my recollection is that it was marvelous. It’s very similar, but also contains butter, which gives that one a bit more richness and it’s got plenty of pucker power. But this one was really good too. Try them both and see what you think?
What’s NOT: really nothing other than the more elaborate preparation with whipping up the egg whites. Not a difficult dessert at all, though.
printer-friendly PDF and MasterCook 15/16 file (click on link to open recipe)
* Exported from MasterCook *
Lemon Pudding Cakes with Vanilla Sauce
Recipe By: Adapted slightly from America’s Test Kitchen, 2016
Serving Size: 6
1 cup whole milk — (must use whole milk)
1/2 cup heavy cream
3 tablespoons grated lemon zest
1/2 cup lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 large eggs — separated
2 large egg whites
1/4 cup sugar — for the egg white portion
1/2 teaspoon vanilla extract
VANILLA SAUCE:
2/3 cup ice cream — melted completely
NOTES: To take the temperature of the pudding layer, touch the instant read thermometer tip to the bottom of the ramekin and pull it up 1/4 inch. The batter can also be baked in an 8-inch square glass baking dish. Serve at room temperature, but it can also be served chilled (the texture will be firmer).
1. Adjust oven rack to middle position and heat oven to 325°F. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of large roasting pan. Place six 6-ounce ramekins on top of towel and set aside pan. (When I made this, it made 8 ramekins – they sink once they cool.)
2. Strain milk mixture through fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest. Whisk in the larger amount of sugar, flour, baking powder, and salt in second bowl until combined. Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined. (Batter will have consistency of milk.)
3. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
4. Whisk one-quarter of whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Ladle batter into ramekins (ramekins should be heaping-full). Pour enough cold water into pan to come one-third of way up sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172-175°F at center, 45 to 55 minutes. Do use an INSTANT READ THERMOMETER.
5. Remove pan from oven and let ramekins stand in water bath for 10 minutes. Transfer ramekins to wire rack and let cool completely.
6. SAUCE: Meanwhile, allow ice cream to melt at room temp (about 20-30 minutes), pour into a pitcher and serve with the pudding cakes.
Per Serving: 310 Calories; 12g Fat (34.1% calories from fat); 6g Protein; 46g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 168mg Sodium.

hddonna
said on April 21st, 2016:
Haven’t made this in years. Lemon is especially appealing this time of year–will have to add it to the menu soon. Mom used to do that with ice cream, especially if she wanted pour cream and didn’t have any.
I think pudding cakes are kind of out of fashion, so to speak. Nobody seems to make them anymore, but I like them a lot. . . carolyn t