Ingredients
- 2 eggs
- 1/4 cup sugar
- 1 orange, zested and juiced
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup skim milk
Directions
Preheat the oven to 325 degrees F. Set a full tea kettle of water over medium-low heat. Spray 4 (1-cup) oven-proof ramekins with nonstick cooking spray.
Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the orange zest and juice. Sift in the flour and salt and mix well. Add the milk and stir until combined.
Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 to 22 minutes. Remove the ramekins from the water bath and let cool a bit before serving.
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By nanabelleus
on April 04, 2012
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I just watched an episode of her making these and they looked so good I immediately went into the kitchen to make.
A few modifications: I used the zest of a LEMON and the juice, buttermilk instead of skim milk, and baked them in extra large muffin pans because I don't have enough ramekins. Followed everything else exactly, and baked for 20 minutes. They turned out PERFECT! The flavor was awesome, and the texture was cakey on the outside and like thick, delicious pudding on the inside.
Husband thought lime ones would be equally delicious. They were so easy and the ingredients are so common...I'll definitely be making these again. Thanks Sandra!
By clearlight7
Placentia, 43
on May 23, 2010
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Was skeptical after reading other reviews, but tried it anyway. Followed the directions exactly, and it tasted great. Very light and not overly sweet.
By jefrstarr_12526354
riverside, 43
on January 07, 2010
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When i made the cake, it came out like it was suppose to. (perhaps this is because i let all the ingredients come to room tempterature, used a medium sixed orange, and beat the egg whites longer than i thought necesarry.
However, the flavor was not as strong as i was hoping. i am goig nto try it with orange extract next time. I am also thinking about sprinkling the ramekin with sugar prior to putting in the cake mix to make it a bit sweeter.
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