Lemon Pudding Cakes with Apricot Sauce

Name: Lemon Pudding Cakes with Apricot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 241 grams apricot halves in syrup, drained; 118 milliliters apricot preserves; 5 larges eggs, separated; 59 milliliters all-purpose flour; 158 milliliters fresh lemon juice (2 lemons); 2 teaspoons fresh lemon juice; 2 Zest of lemons; 8 servings Salt; 237 milliliters sugar; 5 Tbsps unsalted butter, at room temperature; 3 Tbsps water; 296 milliliters whole milk

Lemon Pudding Cakes with Apricot Sauce

You can never have too many dessert recipes, so give Lemon Pudding Cakes with Apricot Sauce a try. One serving contains 258 calories, 6g of protein, and 11g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of milk, butter, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Lightly spray eight 6-ounce ramekins with vegetable cooking spray and arrange them in a small roasting pan.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Roasting Pan

Ramekin

In a small saucepan, combine the milk with the lemon zest and bring just to a simmer. Strain the milk through a sieve into a medium bowl and let cool to room temperature.

Ingredients you will need

Lemon Zest

Milk

Equipment you will use

Sauce Pan

Sieve

Bowl

In a medium bowl, using an electric mixer, beat the butter with 6 tablespoons of the sugar at moderately high speed until light and fluffy, about 5 minutes. At medium speed, beat in the egg yolks, 1 at a time, until incorporated. Using a spoon, stir in the flour, lemon juice and infused milk until combined.

Ingredients you will need

Lemon Juice

Egg Yolk

Butter

All Purpose Flour

Sugar

Milk

Equipment you will use

Hand Mixer

Bowl

In a large bowl, using clean beaters, beat the egg whites until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating until the egg whites are firm and glossy. Working in batches, gently fold the meringue into the batter just until combined.

Ingredients you will need

Egg Whites

Sugar

Spoon the batter into the prepared ramekins.

Equipment you will use

Ramekin

Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.

Ingredients you will need

Water