Orange Pudding Cakes With Marmalade Drizzle

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Mina

"For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm."

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INGREDIENTS (Nutrition)

2 tablespoons very soft butter
3/4 cup sugar, divided
1 1/2 teaspoons finely grated orange zest
1/4 cup juice from a large orange
4 eggs, separated
1/4 cup instant flour (Wondra)
4 tablespoons fresh lemon juice, divided
1 cup milk
6 tablespoons orange marmalade
2 tablespoons orange-flavored liqueur

DIRECTIONS

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.

FOOTNOTES

Why do these Orange Pudding Cakes get a hot bath?
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.
This recipe was originally featured in the USA WEEKEND article A Simple Christmas Dinner on December 14, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.