Best Raspberry Lemon Pudding Cakes Recipes

Warm Lemon Pudding Cakes with Marbled Raspberry Cream image

Yield Makes 6 servings

Number Of Ingredients 9

3/4 cup plus 4 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
1/3 cup all purpose flour
1/3 cup fresh lemon juice
1 1/2 cups milk (do not use low-fat or nonfat)
Powdered sugar
Marbled Raspberry Cream

Steps:

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.

RASPBERRY LEMON PUDDING CAKES image

Yield 6 Servings

Number Of Ingredients 10

2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

Steps:

1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. 2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. 3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. 4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. 5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.