When I wrote my citrus buttermilk pudding cakes recipe, I intended for it to be adapted to your citrus loving needs. I’ve made a few versions of it myself, including lime, lemon cream, and tangerine. All delicious.
A few weeks ago, I brought home a 10 pound bag of oranges from a trip to Southern California. I immediately started dreaming up orange desserts for y’all. The vanilla-orange flavor of a creamsicle popped into my head, and I was instantly reminded of the days when the Schwan man would come to our neck of the woods. Growing up in a small town, we lacked a nearby grocery store. The Schwan man’s visit would hold us over until we could make the trek to the city. My parents had a giant deep freezer in the garage that was full of icy treats from the Schwan man. The creamsicle popsicles were essential for keeping cool during the grueling Texas summers.
Yields 2 pudding cakes.
- Butter for greasing ramekins
- 1/3 cup sugar, plus extra for ramekins
- 1 egg, separated
- 1/3 cup milk
- 2 teaspoons freshly squeezed orange juice
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla
- 2 tablespoons flour
- pinch of salt
- Preheat the oven to 325°.
- Bring a kettle of water to boil on the stovetop.
- Butter and sugar two 6-ounce ramekins. Ensure that the butter and sugar go all the way up and slightly over the rim.
- In a small bowl, beat together with an electric mixer the egg yolk, sugar, milk, vanilla, citrus juices and orange zest. Add the flour and mix until combined.
- Rinse the beaters and use them to beat the egg white with a pinch of salt in a separate bowl. Once very stiff peaks form, turn off mixer.
- Using a spatula, fold the egg white into the egg yolk and sugar mixture. Use proper folding technique to keep fluff: cut straight down the middle with a spatula, then around the edges. Repeat until no streaks remain. Once the mixture is well incorporated, pour it into the ramekins. It will fill the ramekins to the top.
- Place the ramekins in a 8 or 9" square glass baking dish. Pour the boiling water into the dish to come up 1/2" on the sides of the ramekins. Bake for 43-45 minutes. Let the cakes cool slightly in the water bath before removing them to a wire rack to cool. While still warm, tip the cakes out of the ramekins onto a plate for serving.