This dessert's batter yields two different layers—pudding on top and cake at the bottom.
Since the dessert is baked bain marie and the heat is kept below boiling temperature, the batter at the bottom of the ramekins remains very soft and pudding-like. On the other hand, the tops of the ramekins are exposed to the oven's heat—so cake tops are formed.
Serves 6 to 8
Prep Time 20 minutes, plus 1 hour cooling time
Cooking Time about 30 minutes
1/3 cup sugar, plus additional for dusting
1/2 teaspoon lemon zest
1/4 cup unsalted butter
2 large eggs, separated
(Click to see How to Separate an Egg)
1/3 cup all-purpose flour
pinch of salt
1 cup fresh milk
3 tablespoons mango puree
1 mango, sliced thinly for garnish
1 Preheat oven to 350ºF. Grease six 3-inch ramekins and dust bottom and sides with sugar. Set aside.
2 Rub lemon zest into sugar, set aside. (Related article: 5 Ways to Enjoy Citrus Rind)
3 With a hand mixer or stand mixer, beat butter and sugar until smooth. Add egg yolks one at a time, mixing well after each addition. Reduce speed and add flour and salt. Mix until well combined. Pour in fresh milk, 1/3 cup at a time, then by hand, slowly add mango puree. Set aside.
4 Whip egg whites until it holds a soft peak. Gently fold egg whites into batter. Pour batter evenly among ramekins, making sure not to fill ramekins to the brim.
5 Bake bain marie with warm water for 30 to 35 minutes. Remove from the oven, let cool until ramekins can be picked up, about 45 minutes. Invert onto dessert plates and garnish with sliced mangoes.
(Click to see a step-by-step demonstration on How to Prepare Bain Marie)
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Photography by At Maculangan | Styling by Paulynn Chang Afable
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