Vanilla Bean Buttermilk Pudding Cake
Source of Recipe
KY Messenger Inuirer
List of Ingredients
Preparation time: 25 minutes; Cooking time: 40 minutes; Yield: 6 servings
3/4 cup sugar plus more for sprinkling custard cups
2 tbs. butter
Seeds scraped from 1 vanilla bean, or 1 tsp. vanilla extract
3 egg yolks
5 tbs. flour
1/2 cup each: buttermilk, whipping cream
1/4 cup each: lemon juice, apple juice
4 egg whites
Recipe
Heat oven to 375 degrees. Coat six 8-ounce custard cups with non-stick cooking spray. Sprinkle with sugar. Set aside.
Cream butter, vanilla seeds and all but 2 tablespoons of the sugar in bowl of electric mixer. Slowly add 1 egg yolk at a time; scrape sides of the bowl between each addition. Add flour; mix just until incorporated. Mix in buttermilk and cream. Mix in lemon and apple juices. Set aside.
Place egg whites in a clean mixing bowl; beat on high until foamy. Add remaining 2 tablespoons of the sugar in a stream. Beat to stiff peaks. Gently fold egg whites into batter in 2 additions.
Divide batter among custard cups. Place cups in a deep baking dish and place in oven. Fill pan with boiling hot water to come halfway up sides of cups. Bake until cakes have risen like a souffle and are golden brown on top, 30-40 minutes. Serve immediately for a soufflelike texture; for a cakelike texture, let cool to room temperature; invert cakes onto plates to serve.
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