Vanilla-Bourbon Pudding Cake
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 6
Ingredients
Before You Begin
This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9" round cake pan; 1 - 8" square cake pan. All pudding cakes, regardless of pan size, require the same baking time. This delicious version is rich enough to serve 6 amply. If possible, bake in cups rather than a pan and eat it warm. It is particularly good served with Bourbon Butter Sauce, (see related recipe).
Instructions
- Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter pan or baking molds of choice. Lay folded dish towel in bottom of roasting pan and set molds or pan inside. Bring several quarts of water to boil for water bath.
- Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in vanilla extract and bourbon, then stir in milk. Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.
- Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling wter into roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled.
Time
1¼ hoursYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
In developing our pudding cake recipe, we baked some 15 pudding cakes, noticing that those made with lemon or orange juice came out especially well, while those flavored in other ways tended to have flimsy, fast-dissolving tops and rubbery, dense bottoms. We eventually deduced that it was the acidity of the citrus juices that made the difference. Because the juice lightly clabbered the milk-based batter, causing it to thicken, the frothy upper layer became stiffer and more stable and thus better able to puff. At the same time, the acidic juice undercut the thickening power of the flour, making a more tender custard. To shore up the cake part of those pudding cake recipes made with coffee, chocolate, and vanilla, we added an extra egg white.
Before You Begin
This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9" round cake pan; 1 - 8" square cake pan. All pudding cakes, regardless of pan size, require the same baking time. This delicious version is rich enough to serve 6 amply. If possible, bake in cups rather than a pan and eat it warm. It is particularly good served with Bourbon Butter Sauce, (see related recipe).
Instructions
- Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter pan or baking molds of choice. Lay folded dish towel in bottom of roasting pan and set molds or pan inside. Bring several quarts of water to boil for water bath.
- Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in vanilla extract and bourbon, then stir in milk. Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.
- Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling wter into roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled.
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