Lemon Pudding Cakes

Name: Lemon Pudding Cakes
Yield: Serves 6
Ingredients: 1 cup, whole milk; 1/2 cup, heavy cream; 3 tablespoons, grated lemon zest plus 1/2 cup juice (3 lemons); 1 cup (7 ounces/198 grams), sugar; 1/4 cup (1 1/4 ounces/35 grams), all-purpose flour; 1/2 teaspoon, baking powder; 1/8 teaspoon, salt; 2 large, eggs, separated, plus 2 large whites; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles

By Sarah Mullins ･ Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

During baking, this dessert’s batter separates into two distinct layers. To ensure top-notch cake and pudding, we’d have to unravel its culinary chemistry.

SERVES 6

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