Gluten Free Lemon Pudding Cakes
Zest of 1 lemon
3/4 cup (150 g) granulated sugar
1/4 cup (2 fluid ounces) freshly squeezed lemon juice (1 big, juicy lemon should do it)
3 eggs (180 g total, out of shells) at room temperature, separated
1 cup (8 fluid ounces) milk, at room temperature (any kind of milk should be fine, just not nonfat)
2 tablespoons (28 g) unsalted butter, at room temperature
1/2 cup (70 g) basic gum-free gluten free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch/flour)
1/4 teaspoon kosher salt
Confectioners’ sugar, for dusting
Preheat your oven to 350°F. Grease 6 small (about 6-ounce) oven-safe jars or ramekins and place them in a large pan with at least 2-inch sides. Fill the pan with water that reaches about 1-inch up the sides of the greased jars or ramekins. Set the pan aside.
In a blender, place the lemon zest and granulated sugar. Blend until the zest is fully integrated into the sugar, and is very fragrant. Add 3 tablespoons of the lemon juice (reserving the final tablespoon), egg yolks (set the whites aside), milk, butter, flour blend and salt, and blend until the mixture is smooth. It will be a relatively thin liquid. Set the carafe of the blender aside while you beat the egg whites.
In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the egg whites. Beat on medium speed until the egg whites become frothy. Add the remaining tablespoon lemon juice, and continue to beat on medium-high speed until stiff (but not dry) peaks form. The addition of the remaining tablespoon of lemon juice to the egg whites as they beat creates fluffier and more stable whipped egg whites. Slowly pour the blender mixture of the other ingredients along the side of the bowl of whipped egg whites, and carefully fold the mixture in to the egg whites until few if any white streaks remain. Divide the mixture among the prepared jars or ramekins in the water bath. It will be very pourable.
Open the preheated oven and pull the lower rack out about half way. Carefully place the pan on the rack, and pour about another inch of water into the pan to bring the water bath a total of about 2-inches up the sides of the jars or ramekins. Push the oven rack all the way, close the door and bake until the cakes are puffed and very pale golden (about 35 minutes). Remove the pan from the oven, and transfer the cakes to a wire rack to cool for about 10 minutes before dusting lightly with confectioners’ sugar and serving warm. The cakes can be covered and stored in the refrigerator, but they will shrink a bit as they chill in the refrigerator.