Lemon Pudding Cakes & A Taste of Our Wild Blueberry Sea Salt
A lighter more refreshing version of molten chocolate cakes. This Spring dessert will have your dinner guests begging for the recipe. Feel free to lie and tell them that it’s really complicated! The fun is in the garnishing, try everything from whipped cream or mascarpone cream combined with seasonal fruit or herbs to grassy olive oil - and flake salt, of course!
INGREDIENTS:
Large Eggs - 3 (you will separate whites and yolks and use both)
Butter - 4T (1/2 stick) melted and cooled + more for greasing ramekins
Sugar - 1 cup
Buttermilk - 3/4 cup
Lemon Zest - 1T finely grated
Lemon Juice - 1/2 cup 2 - 4 Lemons will do
Sea Salt - 1/4t fine grain. Flake can be smashed between fingers or ground.
All-purpose Flour - 1/3 cup
Very hot tap water for water bath
Whipped Cream
Raspberries
Mint leaves
Alaska Pure Wild Blueberry Sea Salt - Vanilla Bean or Coffee Bean will work too!
Optional - Superior quality Olive Oil to drizzle on top
DIRECTIONS:
Heat oven to 350F
Butter Ramekins 8 (6oz) or 6 (8oz) and place in baking pan to use as a water bath
Whisk together in a mixing bowl, Butter, Egg Yolks, Buttermilk, 3/4 cup Sugar, Lemon Zest, Lemon Juice and Salt. When smooth, whisk in the Flour
Beat Egg Whites with a stand or handheld mixer on medium speed until they are thick, white and very foamy (2-4 minutes)
Increase speed to high and gradually add the remaining 1/4 cup Sugar. Mix until stiff glossy peaks form (2-3 min)
Use a spatula to gently fold 1/3 of the Egg Whites into the Lemon mixture. When no Egg White streaks remain, fold in the remaining Egg Whites. When a few white streaks remain stop mixing
Ladle the batter equally in to the ramekins without touching the sides of the ramekins. Add hot water to the baking pan to a depth of halfway up the ramekins without spilling into the ramekins
Bake until the batter is puffed up and lightly brown on top 30 - 35 minutes
Transfer ramekins from the waterbath to a cooling rack for 15 minutes or more before serving. They will deflate a little while cooling
Garnish with Whipped Cream, Raspberries, Mint leaves, Blueberry Sea Salt and drizzle with Olive Oil if so inclined.