For The Pudding Cakes:
5 teaspoons unsalted butter, at room temperature
3 large egg yolks
3 large egg whites
1 1/2 cups whole milk
1/3 cup lemon juice
1 tablespoon grated lemon zest
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
For The Lemon-Lime Glaze Topping:
2 1/2 cups confectioners' sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons heavy whipping cream
2 teaspoons grated lemon zest, very finely grated
2 teaspoons grated lime zest, very finely grated
For The Strawberry Sauce:
6 cups fresh strawberries, washed and hulled
1/2 cup honey
Confectioners' sugar, for garnish
Mint sprigs, for garnish
TO MAKE THE PUDDING CAKES:
Preheat oven to 350 degrees F. Lightly grease six 3/4-cup ramekins or custard cups with 1/2 teaspoon of the butter and place in a large roasting pan.
Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer on low to medium low speed, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated sugar, the flour and salt; beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold beaten egg whites into the yolk mixture, until there are no large egg white lumps. Do not over mix.
Laddle the batter into the prepared cups. Pour enough warm water into the roasting pan to come halfway up the sides of the ramekins or custard cups.
Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Watch cakes closely. If they bake for just a few minutes too long, the tops will over brown (the tops should be a very light golden color).
Remove from the oven and transfer the ramekins or custard cups (still in roasting pan with very HOT water) onto a cooling rack. Let ramekins sit in "water bath" for 10 minutes, then put in refrigerator to chill for 30 minutes or up to 6 hours.
To serve, allow cakes to come back to room temperature then run a knife around the edge of each ramekin and invert them onto dessert plates. Drizzle cakes with glaze; let glaze set, and serve with Strawberry Sauce, and dust tops with confectioners' sugar.
TO MAKE THE GLAZE TOPPING:
Place powdered sugar in a small bowl. Add juices, lemon and lime zest, and whipping cream; stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes. Makes about 1 cup. Drizzle over cakes. Let stand until icing sets. Store any extra glaze in airtight container at room temperature up to 1 day.
Top with 1/2 cup of the strawberry sauce, and garnish each cake with mint sprig.
TO MAKE THE STRAWBERRY SAUCE:
Summer is, of course, the best time of year to make this, as berries are at their ripest and sweetest. Depending upon when you make this sauce, you might want to add more honey to taste.
In a food processor or blender, puree 2 cups of strawberries on high speed and transfer to a large bowl. Quarter the remaining strawberries and add to the puree. Add the honey and mix to combine. Let sit at room temperature for at least 30 minutes. (Alternately, mix in advance and refrigerate for up to 6 hours until needed. Let come to room temperature before serving.)
Makes 3 cups sauce.
NOTE: When I make this dessert, I make the pudding cakes in the afternoon then chill them, as per the recipe. To avoid having to wait for them to come back to room temperature, when I am almost ready to serve dessert, I return the pudding cakes (in their ramekins) to the oven for 5 minutes then run a knife around the dishes and invert them. I find this process easier and has the added bonus of allowing the cakes time to puff up a little more in the oven.
If desired, serve the cakes right in their ramekins, without inverting them. This way the cake side is up, and the custard is at the bottom.
Makes 6 lemon pudding cakes.
Photograph taken by Diana Baker Woodall© 2002
Date: August 18, 2002