Honey, I’m home! I haven’t made a post in two whole weeks! I’d love to say that the reason was because I was in the Bahamas, sunning on a beach as a 25 year old buff pool boy named Julio brought me Pina Coladas and rubbed sun tan lotion on my suddenly skinny back, but alas, that was not the case. I’ve just been dealing with one of the perks of aging… aka “I’m not capable of just getting a cold. I have to get a cold that then leaves me whimpering and gasping for air at deaths door as Satan giggles and kicks me in the rib cage for jollies.” Getting older… it’s a blast. 😛
But while I was sick, I got lots done!!! Ok, while I was sick, the only thing I got done was reading various magazines, playing Farmville on my Kindle 38 hours a day, riding my exercise bike and watching my lungs fall out on the floor and fun stuff like that. Don’t be hatin’. We can’t all have my life…..and my respiratory system. I’m just that special.
BUT!!!! I am now cooking again. And it’s yummy. I haven’t lost my touch. I’ve lost my sense of smell recently, but my touch is still there 😀
Back a few weeks ago, before I began practicing death, I had let my facebook followers decide what dessert got made first; a chocolate one or a lemon one. Chocolate won by one vote. ONE…VOTE. Not that I minded. I got chocolate. So now I’m posting the lemon one. Everyone has heard of lemon pudding cake, right? Ok, you in the back… go away. You shouldn’t be on a food blog if you have never heard of pudding cake. What is pudding cake, you ask? It’s heaven on a spoon. Lemon Heaven in this case. Pudding cake is one of the easiest desserts ever. It is a layer of creamy pudding covered by a layer of moist cake. It can be a family treat or is even interesting enough to be served to company. Cover it in berries and slather it in whipped cream and your guests will love you. Did I mention how easy it is?
I, of course, couldn’t make this normally. I can see the surprise on your face. I added some freshly grated ginger to it to give it some zing. I love the combo of lemon and ginger. They complement each other so well. The original recipe from Food & Wine had no vanilla extract in it and found that sinful, so I added some 😀 along with some lemon oil and lime zest and juice. Made it better and made it mine. 🙂
You know the drill…. 🙂
Lemon/Lime Pudding Cake
- 3/4 cup sugar
- 1/3 cup flour
- 3 eggs, seperated
- 2 tablespoons unsalted butter, room temp
- 1 cup milk
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons lime zest
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon oil
- Preheat oven to 350 degrees. Lightly grease 6 6 ounce ramekins. You could also do this in one souffle dish, but make sure to adjust cooking time.
- In a medium bowl, whisk together the sugar and flour. In another bowl (don’t forget to clean as you go… it makes me happy :-p ), whisk the egg yolks with the softened butter. Whisk in the milk, lemon and lime juices, zest, vanilla extract and lemon oil.
- Pour the egg yolk mixture into the flour/sugar mix and whisk to combine until smooth.
- In a scrupulously clean bowl, beat the egg whites at high speed with a hand mixer until stiff peaks form. Fold the egg whites into the other mixture until no white streaks remain.
- Pour the batter into the prepared ramekins, then transfer the ramekins into a large baking dish. Slide the dish into the oven and carefully pour hot water into the pan (not the ramekins) until it reaches about halfway up the sides of the ramekins.
- Bake at 350 until they are puffy and golden, about 35 minutes. Carefully transfer the ramekins to a rack to cool for about 20 minutes. Serve warm with berries and whipped cream. 🙂
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