|original photo from Yummy.ph|
|mine's such a loser compared to theirs :P|
I tried doing a recipe I saw on Yummy.ph's website, the Mango Pudding Cake. It looks really good when I saw the picture. Mine didn't look like that at all! Unfair. :( I guess because I forgot to put sugar on the ramekins. Argh.
And they tasted like lemons, too! What the?!? I'll try this again without the lemon zest. :P
Serves 6 to 8 Prep Time 20 minutes, plus 1 hour cooling time Cooking Time about 30 minutes
- 1/3 cup sugar, plus additional for dusting
- 1/2 teaspoon lemon zest
- 1/4 cup unsalted butter
- 2 large eggs, separated (Click to see How to Separate an Egg)
- 1/3 cup all-purpose flour
- pinch of salt
- 1 cup fresh milk
- 3 tablespoons mango puree
- 1 mango, sliced thinly for garnish
1 Preheat oven to 350ºF. Grease six 3-inch ramekins and dust bottom and sides with sugar. Set aside.
2 Rub lemon zest into sugar, set aside.
3 With a hand mixer or stand mixer, beat butter and sugar until smooth. Add egg yolks one at a time, mixing well after each addition. Reduce speed and add flour and salt. Mix until well combined. Pour in fresh milk, 1/3 cup at a time, then by hand, slowly add mango puree. Set aside.
4 Whip egg whites until it holds a soft peak. Gently fold egg whites into batter. Pour batter evenly among ramekins, making sure not to fill ramekins to the brim.
5 Bake bain marie with warm water for 30 to 35 minutes. Remove from the oven, let cool until ramekins can be picked up, about 45 minutes. Invert onto dessert plates and garnish with sliced mangoes.