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Rosemary & Thyme Lemon Pudding Cakes

These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings

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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 serving: 165 calories, 7g fat (3g saturated fat), 103mg cholesterol, 97mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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