Lemon Pudding Cakes. Spring is almost here and it’s the perfect time to get started on your Summer garden and enjoy a light and refreshing dessert while you’re at it too. Today I’m teaming up with my friend Lauren Dunec Hoang, from Sunset Magazine, and we’re going to be taking a farm to table approach using eggs. We’ll be baking with the eggs first but save those cartons because we’ll use them in the Garden later on. We’ll be showing you how to make a Raspberry Lemon Pudding cake, one of Sunset’s Top 25 Best recipes.
You guys are really going to love this recipe so subscribe below and let’s get started! We’re Preheating the oven to 350° and Setting 6 ramekins in a large baking pan. Next we’ll separate 2 eggs and put them in a large mixing bowl.We’ll whisk together the egg yolks and ½ cup of granulated sugar until it’s thick and creamy. Then we’ll add 3 tbsp flour, 2 tbsp of melted butter, zest from a whole lemon, 3 tbsp of lemon juice, and 1 cup of milk until everything is blended. We’ll set that aside and move on to the egg whites. In our mixer’s bowl we’re beating the egg whites and ⅛ tsp of cream of tartar on high speed until we have stiff and shiny peaks. Finally we’ll stir one-quarter of the egg whites into the yolk mixture until it’s blended, and then gently fold in remaining whites. It’s really important to do this gently because you don’t want to deflate the air from the egg whites.
This is what helps the cake stay light and airy! Then we’ll gently fold in about ¼ cup of fresh raspberries. That’s the best part! We’ll spoon the batter into the ramekins and pour about an inch of hot water into baking pan. We’ll bake until the cake is set and top is golden, about 20 to 25 minutes. Hey Lauren, I heard that egg shells are actually good for plants, is that true? Yeah that’s true, you can actually take the shell and dry it out a little bit and then crush it between your hands and plant it in the planting hole of a new plant and it adds calcium and other nutrients to the soil. How cool! We’ll take the ramekins out of the water bath and let them cool for at least 15 minutes. This is best served with more fresh berries on top and a dusting of powdered sugar. Sounds delicious! We’re going to take these leftover egg cartons, and why don’t you join us outside where we’ll show you how to start seeds for Summer flowers.
source:https://www.youtube.com/watch?v=6ehpQZcmk80
Friday, May 19, 2017
Pudding