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Lemon Drop Pudding Cakes

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Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!

At last, the day is here to reveal the third star of my wintertime pudding trio…

Lemon Drop Pudding Cakes!  

These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.  

Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)

Oh wait, I hear my name being called, gotta go!

Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.

 

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Fluffy Lemon Drop Pudding Cake Batters heading into the oven…I can barely wait~ that batter is SO delish!

Recipe for Lemon Drop Pudding Cakes (Serves 8)

Ingredients

  • 1/2 cup Zsweet sweetener, divided (or feel free to use all raw granulated sugar [1 cup total] in this recipe)
  • 1/2 cup raw granulated sugar, divided
  • 1/3 cup gluten-free all-purpose flour (or feel free to use regular AP flour)
  • 1/8 teaspoon sea salt
  • 1 cup milk of choice (I use almond milk)
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons organic butter, melted
  • 2 large pastured egg yolks
  • 3 large pastured egg whites, at room temperature 
  • Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)

Method

  1. Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
  2. Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners.  Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
  3. Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
  4. Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
  5. Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes.  Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes. 
  6. Dust each pudding cake with powdered sugar & ENJOY!

Recipe adapteded from eatingwell.com

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The last, creamy bite of sunshiny decadence… divine!

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Mint Chocolate Pots de Creme

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Mint Chocolate Pots de Creme

Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays.  Many of my decorations stay in place for months to come.  Red berries on thick, twiggy vine remain wound about our stair railing through March.  Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes.  And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.

In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long:  Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes (Stay tuned! Recipes for the latter two coming soon!)  They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.

The first of our favorites, Mint Chocolate Pots de Creme, is out of this world.  A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN!  A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!

 Enjoy and Happy New Year!!

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Red Berry Twiggy Vine winding down the banister railing.

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Crystal Snowflake suspended on satin ribbon in window.

Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)

Ingredients

  • 3 large egg yolks
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 2 cups 1% or 2% chocolate milk or white milk, divided (I used Chocolate Silk -delish! Don't use skim milk for this recipe however.)
  • 1/4 cup cornstarch
  • 1/2 cup half-and-half

Chocolate Glaze

  • 1/3 cup nonfat evaporated milk
  • 1/4 cup semisweet chocolate chips
  • 2 tablespoons honey
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • fresh mint for garnish

Method

  1. Preheat oven to 325°F. Bring a kettle of water to boil for water bath. Place eight 4-ounce custard cups or ramekins or in a roasting pan.
  2. To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup chocolate milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups chocolate milk and half-and-half in a medium saucepan over medium-high heat, whisking until steaming hot yet not boiling. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually (so as not to scramble the eggs) whisk the thickened milk mixture, a small amount at a time, into the egg yolk mixture.
  3. Using a spatula, carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher, pushing the liquid through the siv with the spatula to remove any lumps. Divide among the ramekins or custard cups filling until each are about three-quarters full.
  4. Pour boiling water into the roasting pan until halfway up the sides of the containers. Carefully transfer the roasting pan to the oven. Bake until custards are set but still jiggle a little bit when lightly jostled, 35 to 40 minutes.
  5. Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
  6. To prepare chocolate glaze: heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
  7. Divide the chocolate glaze among the custards, tilting each to cover completely (use a tiny spatula to help spread the glaze if necessary). Garnish with mint.

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Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!