Name: Rosemary & Thyme Lemon Pudding Cakes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 3 large eggs -; 2 tablespoons butter, melted, divided -; 7 tablespoons sugar, divided -; 1 cup unsweetened vanilla almond milk -; 2 teaspoons dried rosemary, crushed -; 2 teaspoons dried thyme -; 1/4 cup all-purpose flour -; 3 teaspoons grated lemon zest -; 1/4 cup lemon juice -; 1 tablespoon coarse sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary & Thyme Lemon Pudding Cakes

1. 3 large eggs -

2. 2 tablespoons butter, melted, divided -

3. 7 tablespoons sugar, divided -

4. 1 cup unsweetened vanilla almond milk -

5. 2 teaspoons dried rosemary, crushed -

6. 2 teaspoons dried thyme -

7. 1/4 cup all-purpose flour -

8. 3 teaspoons grated lemon zest -

9. 1/4 cup lemon juice -

10. 1 tablespoon coarse sugar -

How to cook deliciously - Rosemary & Thyme Lemon Pudding Cakes

1. Stage

Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar.

2. Stage

Preheat oven to 350°. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs.

3. Stage

Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins.

4. Stage

Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.