Mini Lemon Pudding Cakes

Dessert
image
  • Main Ingredient: Lemon
  • Prep Time: 10-15 mins
  • Cook Time: 45 mins
  • Serves: 2 cocottes
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • 4 egg yolks, room temperature
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • ¾ cup whole milk
  • Zest of ½ lemon
  • ½ cup freshly squeezed lemon juice (3 medium lemons)
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 egg whites, room temperature
  • ⅓ cup all-purpose flour
  • Cooking spray or butter
  • ¼ cup fruit (sliced strawberries or blueberries)
  • Topping options: powdered sugar, jam or more fruit

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  • Main Ingredient: Lemon
  • Prep Time: 10-15 mins
  • Cook Time: 45 mins
  • Serves: 2 cocottes
  • Recipe by: Le Creuset
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Inspired by Ina Garten’s viral brownie pudding cake and reimagined by Abigail Harris-Shea, this bright, lemon-forward version brings a fresh take to the classic. Each cake is layered with strawberries or blueberries for a vibrant, seasonal touch. As they bake, the cakes develop a delicate, golden top with a soft, pudding-like center, while the fruit beneath adds a subtle sweetness and depth of flavor. Finished with a light dusting of powdered sugar, these individual desserts are an effortless way to serve something both playful and refined.

Le Creuset Fruit Cocottes: Strawberry (Cerise), Blueberry (Azure Blue), and Peach (Pêche).

 

METHOD:

  1. Preheat oven to 325°F (160°C).
  2. Bring water to a boil, then pour it into a saucepan or roaster until it reaches halfway up the sides. Turn off heat.
  3. In a large bowl, whisk together egg yolks, 1 cup sugar, milk, lemon zest, lemon juice, melted butter, vanilla, and salt. Whisk in flour until smooth.
  4. In a separate bowl, beat egg whites until foamy. Add remaining 1 tablespoon sugar and continue beating until soft peaks form, about 3–5 minutes.
  5. Gently fold the egg whites into the yolk mixture until combined and fluffy.
  6. Butter or spray cocottes and add a layer of fruit to the bottom. Sprinkle lightly with sugar, then pour batter evenly over top.
  7. Place cocottes in the saucepan and ensure water reaches halfway up the sides. Carefully transfer the saucepan to the oven and bake for 30-35 minutes, until the edges begin to pull away slightly.*
  8. Dust with powdered sugar and serve with additional fruit or jam.

 

*Note: Larger cocottes (like the 19 oz. Strawberry Cocotte) will not fill as high as the smaller 16 oz. Blueberry cocotte, so bake time may vary. To test doneness, insert a knife halfway; it should come out clean.

 

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