Recipe courtesy of Sandra Lee
Episode: Family Feast
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof 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. 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 pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk. 

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 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Sweet and Sour Pineapple Pork

Recipe courtesy of Sam Choy

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Salmon Cakes

Recipe courtesy of Ina Garten

Sunny's Apple Cider Donut Pudding

Recipe courtesy of Sunny Anderson

Plum Cake "Tatin"

Recipe courtesy of Ina Garten

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Lemon Layer Sheet Cake

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.