SMALL-BATCH LEMON PUDDING CAKES

Pudding cakes are a magical combination of smooth creamy pudding and moist, tender cake. It’s a perfect recipe to adapt to small-batch baking. Small-batch dessert recipes are extra important in my kitchen. I don’t like going without dessert, but it is necessary to remove any extra temptation!

½ cup granulated sugar, divided

2 tablespoons unbleached all-purpose flour Pinch fine sea salt

½ cup 2% milk

Finely grated zest of 1 lemon, preferably Meyer

¼ cup freshly squeezed lemon juice, preferably Meyer 1 tablespoon unsalted butter, melted

1 large egg yolk

2 large egg whites, at room temperature Confectioners’ sugar, for dusting

Heat the oven to 350 degrees. Spray 4 (6-ounce) custard cups or ramekins with nonstick cooking spray; place them in a deep baking dish such as an 8-inch square baking dish. Put a pot of water on to boil for the water bath.

Whisk 1/4 cup granulated sugar, the flour and salt in a medium bowl. Make a well in the dry ingredients. Add the milk, lemon zest and juice, butter and egg yolk. Whisk until smooth.

Beat the egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff and glossy peaks form. Fold the egg whites into the batter. Evenly divide the batter among the prepared ramekins placed in the roasting pan.

Place the baking dish in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins. (Don’t skip this step.)

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, about 25 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.

Serves 4.