Enjoy this fun family activity with your young chef and just about anyone you can find. Everyone will like this wonderful party favor. Serve with your preferred ice cream flavor.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons very soft butter
- ¾ cup sugar, divided
- 1 ½ teaspoons finely grated orange zest
- ¼ cup juice from a large orange
- 4 eggs, separated
- ¼ cup instant flour (Wondra)
- 4 tablespoons fresh lemon juice, divided
- 1 cup milk
- 6 tablespoons orange marmalade
- 2 tablespoons orange-flavored liqueur
Instructions
- Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
- Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
- In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
- Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.
- To cook them slowly and gently. When you put a container of food (here, the batter-filled custard cups) in a larger pan filled with hot water, it allows delicate things to cook without curdling or separating. The French call this hot-water bath a bain-marie (Mary’s bath), allegedly after Moses’ sister, Miriam, an alchemist.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 77 mg |
| Sugars | 32 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
If you make the recipe true to what’s listed above this is how they actually turn out. Not super hard more for the experimental Baker looking for something new. Light fluffy with a flanish consistency. Overall a recipe keeper!
this cake is DELICIOUS however you will have to do some changes to the recepie since as in the picture there is a chocolate crust on the bottom,and the recepie doesnt say that,simply add crushed chocolate waffer cookies with melted butter!!!Awsome Cake one of me and my familys favorites!!
I did this recipe all wrong but it turned out fine. First of all, make sure your eggs are at room temperature! I realized too late, and my whites just wouldn’t turn into peaks, but I folded them in anyway. As well, instead of lemon juice I added more orange juice, and instead of “instant flour” I followed Chandycooks’ advice and added 1/2 tsp baking powder to all-purpose flour. Then, since I didn’t have ramekins, I baked the whole thing in a store-bought chocolate pie crust so it would end up looking at least a little like the (very misleading) picture. Mmm, chocolate + orange = delicious.
Very flavorful, but too light. I wanted something more substantial. The drizzle, however, is great. My husband thought he would like it on ice cream.
A very light (as in not heavy) pudding. I have no idea what instant flour is, so I used normal all-purpose flour with 1/2 tsp of baking powder. The batter is very liquidy, but not to worry, after you add the beaten egg whites, and cooks, it stiffens up nicely. The flavour is really mild. I didn’t have any orange liqueur on hand and I was just trying out this recipe for a dinner we are having this sunday for some elderly people who wouldn’t want anything too heavy, so I didn’t make the sauce. The sauce (and I think an orange sauce, to bring out the flavour) is a must.And if you are looking for a mild flavoured, not too heavy dessert, this fits the bill. By the way, the photograph is definteily not of this pudding. There is no base and the pudding has more of soft spongy look as compared to the smooth, cheesecake texure. Edit : Made it for the party. Half through the cooking I found that I was out of lime juice, so I doubled the orange juice and reduced the quanity of milk by 1/4 cup (so as to keep the amount of liquid same). It turned out just fine – with more of an orange taste (earlier it was an orange – lemon citrusy taste)
Superb dessert! It’s a cake, custard & souffle all rolled into one. But don’t expect it to look anything like the picture. I think the pic got posted to the wrong recipe….there is no chocolate in this recipe. Although, now that I think about it, chocolate sauce would be nice on top instead of the orange marmalade sauce. Not that the orange marmalade sauce wasn’t terrific, it was…just that chocolate & oranges go together so well. ;o) I cut the recipe in half & cooked it in two larger ramekins for 38 minutes, allowed them to cool a bit in the water bath, then turned them out onto antique china plates. Don’t be too generous w/ the sauce…a little goes a long way. Thanks again Pam!
The most tastiest! Yum! Good for parties or just for fun!