Rosemary & Thyme Lemon Pudding Cakes Recipe

Name: Rosemary & Thyme Lemon Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
Preheat oven to 350u00b0. 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.
3
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.
4
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.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, 2 tablespoons butter, melted, divided, 7 tablespoons sugar, divided, 1 cup unsweetened vanilla almond milk, and more.

Yes, Rosemary & Thyme Lemon Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary & Thyme Lemon Pudding Cakes

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