Make This Baked Lemon Pudding Recipe from NYT Cooking
Make this Baked Lemon Pudding Recipe from NYT Cooking that has lemony, creamy pudding on the bottom and spongy, fluffy cake on the top.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 to 6 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
- 1 tablespoon unsalted butter softened to room termperature
- 3 large eggs (egg whites and egg yolks separated)
- 1 cup whole milk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 large lemons (2 tablespoons for the lemon zest and 6 tablespoons for the lemon juice)
- Confectioners’ sugar for dusting
- Whipped cream for topping
Instructions
- Heat oven to 350 degrees.
- In a medium mixing bowl, add the soft butter and slowly pour in the sugar. With a wooden spoon, mix the butter and sugar. When combined, the sugar mixture should resemble damp sand.
- Mix egg yolks into the batter, add the flour, and stir again.
- Add the lemon zest, lemon juice, and whisk in the milk.
- In the bowl of an electric mixer, beat the eggs whites on high speed until stiff peaks form. Then, gently fold the egg whites into the lemon mixture until combined.
- Pour mixture into four or five individual ramekins (or one oval baking dish) and bake in the middle of the oven for about 40 to 45 minutes or until they are golden brown on top. Cooking time will depend on your oven and the depth of the ramekins or baking dish you are using.
- Remove from the oven and let them cool for a few minutes and dust them with confectioners’ sugar.
- While the pudding is cooling, make the whipped cream.
- Top with whipped cream and serve while still warm.
Notes
We used mini Staub cocottes but you can use a baking dish as well. You may need to adjust the cooking time a little bit based on the depth of the batter in the cooking pan you are using.