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.
Creamsicle Pudding Cakes
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
teaspoon orange zest
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.
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Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.