For Valentine's Day this year I looked for a new recipe that involved lemons and custard. I'm so proud of my lovely Meyer lemons growing quietly by a sunny window. This recipe for Lemon Pudding Cakes allowed me to use one of my (huge) lemons. The batter separates as the little cakes bake, leaving a custard like pudding on the bottom and a very soft cake on top. Here are a few photos of the process.
The batter is poured into ramekins, or jelly jars in my case, and baked in a water bath until the cakes are done. Baking in a water bath keeps the heat even and low for gentle cooking of delicate dishes. It's best to heat some water on the stove top as the oven preheats. When you're ready to bake, place the ramekins in a shallow pan and fill with batter. Now, open the oven and pull a rack out a little so the pan full of dishes can be placed in the oven as you pour in the hot water. This is much easier than filling on the counter, then transferring a hot pan of water and batter into the oven without sloshing.
These cakes turned out nicely. I love that they weren't too tricky to bake until done without drying out. My sweetie pies liked them too. Click through for the recipe.
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