Pudding Cake Lemony and Sweet

Page 220

| Course Type: Desserts

(1 review)

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Recipe Review

Light and lemony, this soufflé-like cake with its creamy pudding layer was the perfect balance of sweet and tart.

It took just minutes to blend the ingredients to make a lemon custard, whip the egg whites and fold these components together. I followed the authors’ suggestion to add berries to the bottom of the ramekin, using fresh raspberries.

After baking in the oven in a bain marie, you're instructed to allow them to cool. I served them while still slightly warm and they were fabulous. I would definitely serve these at a dinner party.

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Comments

Queezle_Sister - 11th March 2013
I've put raspberries on top of lemon custards, but putting them on the bottom is pure genius.

Zosia - 11th March 2013
It certainly was a delicious surprise and elevated the recipe review from 4 to 5 stars.

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