These tart and lightly sweet desserts are easy to make, delicious, and are ready to go in just a few hours.

Source

https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries

Change Log

  • Exchanged olive oil for butter.
  • Changed method for combining ingredients

Special Equipment

  • 6 8-ounce ramekins
  • 9x13x2" baking dish

Preheat Oven

Preheat oven to 350°F.

Ingredients

  • 1/4 cup olive oil, plus more for greasing ramekins
  • 3 large eggs, separated
  • 200 grams granulated sugar; divided into two: 3/4 cup and the remaining
  • 3/4 cup buttermilk
  • 1 tablespoon finely grated lemon zest (about 1 to 2 lemons)
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/4 tsp salt
  • 43 grams all-purpose flour
  • 170 grams raspberries

Method

Prep equipment

  • Preheat oven to 350°F.
  • Grease ramekins with a bit of olive oil.
  • Place ramekins in a 9x13x2" baking dish; evenly spaced without touching one another.

Combine base

In a large bowl, whisk together:

  • Olive oil
  • Egg yolks
  • Salt
  • 3/4 cup of sugar
  • Flour
  • Lemon zest

Next, slowly whisk in until smooth:

  • Buttermilk
  • Lemon juice

Whip Egg Whites

  • Using a stand mixer, whip egg whites to soft peaks.
  • Gradually add sugar.
  • Continue to whip egg whites/sugar to stiff peaks.

Combine

  • Add the egg whites to the base mixture.
  • Using a rubber spatula, fold whites into base until only a few white streaks remain.

Bake

  • Evenly distribute the mixture into the six ramekins.
  • Place baking dish (containing ramekins) in oven.
  • Fill the baking disk with hot water, half way up the sides of the ramekins.
  • Bake 35 to 40 minutes. until puddings are puffed and lightly browned.

Cool

  • Carefully remove baking disk from oven.
  • Remove ramekins from baking dish (use rubberized tongs and spatula to assist).
  • Place ramekins on a wire cooling rack and let cool to room temperature.

Prepare Raspberries

While the pudding are cooling:

  • Place raspberries in a bowl.
  • Add a little sugar (maybe 1 tablespoon).
  • Lightly crush berries and let sit.

Serve

  • Taste berries; add more sugar if needed.
  • Spoon berries over puddings.
  • Serve