Vanilla-Lemon Pudding Cakes

Nikki from Crazy Delicious Food also hosts Master Baker, where she chooses an ingredient once a month and you can bake anything that your little heart desires. Nikki does a round up at the end of the month and declares the "Master Baker." Unfortunately, this has been going on for a couple of months now, and this is my first entry. This months theme is Vanilla. This was a hard one for me because, you can use vanilla in just about anything.

Pudding cakes always make me giddy when they are finished baking and you have the cake on top, but the pudding on the bottom. Somehow, magically, the pudding just appears on the bottom! I have no idea how that works out, but I LOVE it! It is like getting a surprise!

So, here is the low down on this cake. You have a vanilla cake on the top and a tart lemon pudding on the bottom. Bakes for 30 minutes, let cool for at least 10 and there you go! Spring in a ramekin! :)

Vanilla-Lemon Pudding Cakes
from Chocolate and Vanilla by Gale Gand:

8 Tbsp (1 stick) unsalted butter, softened
1/3 cup plus 3/4 cup sugar
5 large eggs, separated
1/4 cup plus 2 Tbsp all-purpose flour
1 1/4 cups whole milk
Grated zest of 2 lemons
2/3 cup freshly squeezed lemon juice
1 tsp vanilla

Preheat the oven to 325 degrees. Brush eight 4-6 ounce ramekins or custard cups with 3 Tbsp of the butter and place them in a large baking dish. Bring a tea kettle or medium saucepan of water to a boil.

Ina mixer fitted with the paddle attachment, beat the remaining 5 Tbsp butter with 1/3 cup of the sugar until it's light and fluffy. One at a time mix in the egg yolks and then fold in the flour. Don't worry if the mixture separates. On low speed stir in the milk, lemon zest, lemon juice, and vanilla until combined.

In a mixer fitted with the whisk attachment (and in a dry, clean bowl), whip the egg whites on medium speed until they're foamy. Gradually add the remaining 3/4 cup sugar, whipping on medium speed until the whites are glossy and stiff but not dry. Using a rubber spatula, stir a large spoonful of the whites into the lemon mixture just to lighten it and then fold in the rest of the whites.

Divide the batter among the prepared ramekins, filling them three-quarters full. Pour boiling water in the baking dish to come halfway up the sides of the ramekins. Cover the baking dish with aluminum foil and bake the puddings for 30 minutes, or until puffed and set.

Remove the puddings from the oven, uncover, and let cool for 10 minutes before serving.