Slow-Cooker Individual Lemon Pudding Cakes
By Lainey SeylerPublished on October 16, 2019
Time
1 to 2 hours on low
Yield
Serves 4
Slow cooker size
5 to 7 quarts
Ingredients
6 tablespoons (2⅔ ounces/75 grams) sugar 2 tablespoons unsalted butter, melted and cooled2 large eggs, separated, plus 1 large white, room temperaturePinch salt 2 tablespoons all-purpose flour ⅔ cup whole milk 2 teaspoons grated lemon zest plus 3 tablespoons juice¼ teaspoon cream of tartar
Before You Begin
You will need an oval slow cooker and four 6-ounce round ramekins for this recipe.
Instructions
- 1. In large bowl, whisk sugar, melted butter, egg yolks, and salt until smooth. Whisk in flour, then whisk in milk and lemon zest and juice until just incorporated.
- Using handheld mixer set at medium-low speed, whip egg whites and cream of tartar in separate bowl until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 2 to 4 minutes. Gently fold one-third of whipped egg whites into batter until few streaks remain. Fold remaining egg whites into batter until no streaks remain.
- Divide batter evenly among four 6-ounce ramekins and smooth tops. Fill slow cooker with ½ inch water (about 2 cups) and set ramekins in slow cooker. Cover and cook until cakes are domed and tops are just firm to touch, 1 to 2 hours on low. Using tongs and sturdy spatula, remove ramekins from slow cooker. Serve warm.
Time
1 to 2 hours on lowYield
Serves 4Slow cooker size
5 to 7 quartsIngredients
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons unsalted butter, melted and cooled
2 large eggs, separated, plus 1 large white, room temperature
Pinch salt
2 tablespoons all-purpose flour
⅔ cup whole milk
2 teaspoons grated lemon zest plus 3 tablespoons juice
¼ teaspoon cream of tartar
Ingredients
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons unsalted butter, melted and cooled
2 large eggs, separated, plus 1 large white, room temperature
Pinch salt
2 tablespoons all-purpose flour
⅔ cup whole milk
2 teaspoons grated lemon zest plus 3 tablespoons juice
¼ teaspoon cream of tartar
Ingredients
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons unsalted butter, melted and cooled
2 large eggs, separated, plus 1 large white, room temperature
Pinch salt
2 tablespoons all-purpose flour
⅔ cup whole milk
2 teaspoons grated lemon zest plus 3 tablespoons juice
¼ teaspoon cream of tartar
Why This Recipe Works
We began by combining sugar, melted butter, and egg yolks, then added milk and a good amount of lemon zest and juice for brightness. Next, we folded in whipped egg whites and portioned our batter into ramekins. A water bath ensured that they cooked through gently and evenly. After about an hour, these individual cakes offered the perfect mix of tender cake, creamy custard, and intense lemon flavor.
Before You Begin
You will need an oval slow cooker and four 6-ounce round ramekins for this recipe.
Instructions
- 1. In large bowl, whisk sugar, melted butter, egg yolks, and salt until smooth. Whisk in flour, then whisk in milk and lemon zest and juice until just incorporated.
- Using handheld mixer set at medium-low speed, whip egg whites and cream of tartar in separate bowl until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 2 to 4 minutes. Gently fold one-third of whipped egg whites into batter until few streaks remain. Fold remaining egg whites into batter until no streaks remain.
- Divide batter evenly among four 6-ounce ramekins and smooth tops. Fill slow cooker with ½ inch water (about 2 cups) and set ramekins in slow cooker. Cover and cook until cakes are domed and tops are just firm to touch, 1 to 2 hours on low. Using tongs and sturdy spatula, remove ramekins from slow cooker. Serve warm.
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