lemon pudding cake

If there is any dessert that is the most fluffy and soft, it is this lemon pudding tart that we bring you today. We bring it in an individual version, presented in the mini Le Creuset cocottes that we like so much, both to present at the table and to bake, because the truth is that there are some luxurious biscuits left!

We hope you enjoy these delicacies, the secret of which is to raise the whites well and not mix excessively when integrating all the ingredients, to retain the air that you incorporate when raising the whites and thus make it very fluffy.

The biscuits acquire a magnificent citrus flavor, thanks to the flavor of lemon, orange and ginger. If you like citrus flavors to end a meal, the truth is that this recipe is a great dessert.

Le Creuset Mini Cocottes

INGREDIENTS

• Zest of 3 lemons
• 1/4 cup fresh lemon juice
• 1 tsp fresh orange juice
• 1 and a half tsp grated fresh ginger root
• 3 egg yolks
• 2 egg whites
• 1 cup of whole milk
• 1/2 cc vanilla extract
• 1 cup of sugar
• 1/8 cc of salt
• 1/4 cup flour

PREPARATION

1. Preheat the oven to 180ºC.
2. Bring 4 cups of water to a boil.
3. While the water is heating, in a large bowl whisk together 2/3 of the lemon zest, lemon juice, orange juice, ginger, and egg yolks.
4. Slowly whisk together the milk and Madagascar vanilla extract . Add 1/2 cup of sugar, salt and flour. Beat until smooth and set aside.
5. Using a hand mixer , beat the egg whites until they form soft peaks. Mix a quarter of the whites with the beaten yolks.
6. Add the remaining egg whites, being careful not to over mix or lose volume.
7. Brush the 4 mini Le Creuset cocottes (they are in a set of four ) with butter and place them in a deep baking dish or roasting pan . Divide the dough among the mini cocottes.
8. Place the baking dish in the oven and carefully pour boiling water into the dish until it reaches at least halfway up the sides of the cocottes, to cook in a bain-marie and offer them even cooking.
9. Bake 30 minutes or until cakes are golden and puffed. Remove the mini cocottes to a cooling rack and let cool for 10 minutes.
10. Sprinkle with the remaining lemon zest and sugar.

Microplane Grater and Gefu Ginger Grater