Lemon Pudding Cakes

These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.
Servings: 8 servings
Total Time: 1 hour 10 minutes (including 15 minutes cooling time)
Ease of Preparation: Easy
Health: Healthy Weight, Low Sodium, Low Calorie


Ingredients:

Lemon Pudding Cakes
1 cup granulated sugar , divided
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup low-fat milk
2 teaspoons freshly grated lemon zest
1/2 cup lemon juice
2 tablespoons butter , melted
2 large egg yolks
3 large egg whites , at room temperature (see Tip)
Confectioners’ sugar for dusting


Steps:
1: Preheat oven to 350°F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.
2: Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
3: Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s OK if it’s a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.
4: Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.
5: Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.


Nutrition: 

Calories - 185
Carbohydrates - 32
Fat - 5
Saturated Fat - 3
Monounsaturated Fat - 2
Protein - 4
Cholesterol - 88
Dietary Fiber - 0
Potassium - 97
Sodium - 78
Pudding cakes can be held at room temperature for up to 4 hours. | Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups
Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down.