Lavender Lemon Pudding Cakes

3 users rated this recipe an average rating of 5.0
  • Makes: 6 servings
  • Serving Size: 1 cake
  • Prep: 25 mins
  • Bake: 20 mins 350°F
  • Cool: 10 mins
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Lavender Lemon Pudding Cakes
Ingredients
1
cup milk
1
tablespoon plus 1/2 tsp. dried lavender
2
lemons
6
tablespoons granulated sugar
1
tablespoon butter, melted
3
eggs, separated
 
coarse or rock sugar (optional)
Directions
  1. Preheat oven to 350 degrees F.In a small saucepan combine milk and 1 Tbsp. lavender over medium heat until just simmering. Remove from heat; let stand for 15 minutes. Strain; discard lavender.
  2. Finely shred 1 Tbsp. peel from lemons. Juice lemons (1/4 cup). Set aside. Butter six 6-oz. ramekins or custard cups with softened butter; sprinkle each with sugar tapping out any excess. Set aside.
  3. In a large bowl combine 2 Tbsp. granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and strained milk. Whisk milk mixture into flour mixture until smooth; set aside.
  4. In a small bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 Tbsp. sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of the egg whites into the lemon mixture to lighten. Fold in remaining egg whites (batter will be thin).
  5. Pour batter into prepared dishes, filling each three-fourths full; place in a shallow baking pan. Bake 20 minutes or until tops spring back when lightly touched. Remove pan from oven and cool cakes on a wire rack for 5 minutes. Place remaining dried lavender and rock sugar in a blender. Cover; blend until fine. Sprinkle over cakes. Serve warm.
Nutrition Facts (Lavender Lemon Pudding Cakes)
    Per serving:
  • 169 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 106 mg chol.,
  • 89 mg sodium,
  • 22 g carb.,
  • 0 g fiber,
  • 17 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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