Best Warm Lemon Pudding Cakes With Marbled Raspberry Cream 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.

Lemon Pudding Cake with Raspberry Sauce image

Provided by Charlie Trotter

Yield Serves 8

Number Of Ingredients 8

4 eggs, separated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

Steps:

To prepare the cake: Preheat the oven to 325°.
Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.