be_ixf;ym_202109 d_26; ct_50

Lemon pudding cakes

Nutrition Facts

Serving Size 1 cake
Calories 174

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 2 g
Total fat 4 g
Sodium 124 mg
Cholesterol 68 mg
Dietary fiber 2 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

As this dessert bakes, a cake layer will form on the top with a creamy pudding layer underneath.

Ingredients

(Serves 6)
  • 2 eggs
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 cup skim milk
  • 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon melted butter

Directions

Heat oven to 350 F. Coat 6 (6-ounce) custard cups with cooking spray. Separate eggs and place whites in a mixing bowl; place egg yolks in a separate mixing bowl. Using a stand mixer or electric mixer at high speed, beat egg whites and salt. Gradually add 1/4 cup of sugar; beat until sugar is completely dissolved and stiff peaks form. Using a whisk, beat egg yolks and 1/2 cup of sugar until well-blended; add milk, lemon juice, flour, lemon peel and butter. Mix until smooth, about 2 to 3 minutes. Using a rubber spatula, gently fold egg whites into egg yolk mixture until just combined. Place 1/2 cup of the mixture into each custard cup. Set custard cups in a 13-by-9-inch baking pan; place in the oven. Fill baking pan with boiling water until water reaches halfway up the sides of the custard cups. Bake for 40 to 45 minutes until pudding tops are golden and firm. Remove from oven and baking pan and cool custard cups on a wire rack.

Last Updated: April 19th, 2016