Lemon Pudding Cake with Raspberry Coulis
- For pudding cake:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3 large eggs, separated
- 1 cup 1-percent milk
- 1 large lemon, zested
- 5 tablespoons fresh lemon juice
- For raspberry coulis:
- 1 (10-ounces) package frozen raspberries in syrup
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice, or to taste
Make pudding cake: Preheat oven to 350 degrees F.
Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Serve pudding cake with syrup.
Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.
Recipe courtesy of Emeril Lagasse