Afternoon Tea | Mini Lemon Pudding Cakes Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

Spray six 6-ounce ramekins with non-stick vegetable spray.

Place the ramekins in a 9 by 13 baking dish and set aside.

Separate 3 large eggs, placing the yolks in a mixing bowl and the whites in the bowl of a stand mixer.

Beat the egg yolks with a wire whisk and then beat in 1 cup (237 mL) of whole milk.

Add the grated zest of 2 lemons to the mixture.

Add 1/2 teaspoon of lemon extract to enhance aroma.

Add 2 tablespoons (28 grams) of melted butter and whisk it in.

Add 1/4 teaspoon of salt and whisk it in.

Beat in 1 cup (200 grams) of granulated sugar until combined.

Beat in 6 tablespoons (50 grams) of all-purpose flour until mixed.

Beat the egg whites to soft peaks using a stand mixer with a whisk attachment or handheld electric beaters.

Fold about a third of the egg whites into the egg yolk mixture to lighten it.

Add another third of the egg whites and fold them in gently.

Fold in the remaining egg whites until just combined, leaving bits of egg whites visible.

Ladle the batter into the prepared ramekins, filling each about halfway.

Prepare a water bath by adding hot water to the baking dish until it comes halfway up the sides of the ramekins.

Bake in the preheated oven until the cakes puff and turn golden, about 45 minutes.

Transfer the ramekins out of the water bath onto a wire rack using tongs.

Let the cakes cool for about 15 minutes before unmolding.

To unmold, run a knife between the cake and the ramekin to loosen it.

Invert a saucer or plate on top of the ramekin and shake gently to release the cake.

Decorate each cake with blueberries, a mint leaf, and a shower of confectioners sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens