Recipe: Grapefruit Pudding Cake
Ingredients:
2 egg yolks
185 grams whole milk
½ tsp lemon zest
½ tsp grapefruit zest
60 grams grapefruit juice
100 grams sugar
25 grams flour
pinch salt
2 egg whites
Method:
1. Preheat oven to 325F. Spray the inside of 6 4-oz ramekins (or any other size) with cooking spray and place them on a shallow baking dish.
2. In a bowl, whisk together the egg yolks, milk, zest and juice.
3. In a separate bowl, combine the sugar, flour and salt. Add the liquid ingredients to the dry and whisk until combined.
4. In a separate bowl, whip the egg whites to medium stiff peaks. Add the whipped egg whites to the custard base and fold gently trying not to deflate them too much. It will be a runny batter.
5. Pour the batter into the ramekins about ¾ of the way full. Bring the baking dish to the oven and fill with hot water to cover about half way up the ramekins.
6. Place the baking pan in the oven and bake the custards until the tops are lightly golden. It will take about 30-35 minutes depending on the size of the ramekin.
7. Remove them from the oven and let them cool completely before unmolding so the pudding part sets.