Lemon-Lime Pudding Cakes

July 28, 2021
Created by Harmons
1 hour 20 minutes
Serves 6
  • Butter for greasing ramekins
  • 2 large eggs, separated
  • 2/3 cup sugar, plus more for ramekins
  • 2/3 cup buttermilk
  • 1 tsp chopped fresh thyme
  • 1/2 tsp fresh lemon zest
  • 1/2 tsp fresh lime zest
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh lime juice
  • 4 Tbsp unbleached all-purpose flour
  • 1/4 tsp salt
  • Sweetened whipped cream

Butter and sugar 6 (4 oz) ramekins up and slightly over rims.

Using a hand mixer, in a small bowl, beat together egg yolks, 2/3 cup sugar, buttermilk, thyme, zests, and juices. Add flour and mix until combined.

Clean beaters and, in another bowl, beat egg whites and salt until stiff peaks form. Using a spatula, fold egg whites into egg-citrus mixture until homogenous. Scoop into prepared ramekins.

Place ramekins in a rectangle glass baking dish. Pour very hot water into dish, enough to come up about 1/2” on ramekin sides. Bake until tops are lightly golden brown and spring back when touched, 45-50 minutes. Serve in ramekins or turned out with a dollop of whipped cream.