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Diana Rattray
Nutrition Facts (per serving) | |
---|---|
216 | Calories |
7g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 216 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 4g | 18% |
Cholesterol 106mg | 35% |
Sodium 126mg | 5% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 29g | |
Protein 5g | |
Vitamin C 11mg | 55% |
Calcium 67mg | 5% |
Iron 1mg | 5% |
Potassium 188mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This pineapple custard pudding cake is baked in individual ramekins with pineapple chunks in the bottom and a soft, fluffy cake topping. It's not too sweet and gets a bit of pleasant tartness from the lemon juice. Beaten egg whites give the pudding cake its signature light, spongy texture.
As a pudding cake bakes, the cake part rises to the top, leaving a wonderful custard sauce on the bottom. You'll want to serve this cake with spoons. This light and fluffy cake will quickly become a family favorite.
Ingredients
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1 (14-to 16-ounce) can pineapple chunks, 2/3 cup syrup reserved
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3 large eggs, separated
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1/2 cup sugar
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1/4 cup all-purpose flour
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1/8 teaspoon salt
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3 tablespoons lemon juice
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1 lemon, peeled
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2 tablespoons unsalted butter, melted
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3/4 cup milk
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Whipped cream, or whipped topping, optional
Steps to Make It
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Gather the ingredients.
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Preheat oven to 325 F.
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Lightly butter 6 custard cups or ramekins.
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Drain the pineapple chunks over a bowl; set the syrup aside.
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Put equal portions of pineapple chunks into the custard cups.
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In a mixing bowl with an electric mixer, beat the egg whites to stiff peaks; set aside.
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Beat the egg yolks in a separate bowl.
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In a mixing bowl, combine the sugar, flour, and salt; add 2/3 cup of reserved pineapple syrup, lemon juice, peel, beaten egg yolks, and melted butter and milk. Blend well.
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Fold in the beaten egg whites.
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Pour the batter into the ramekins over the pineapple chunks.
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Place the custard cups in a large baking pan and pour about 1 inch of hot water into the larger pan.
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Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.
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Serve the individual pudding cakes with spoons.
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Top them with whipped cream or whipped topping.
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Enjoy!
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