Tangerine Pudding Cakes With Raspberry Coulis 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian May 28, 2014

Deborah Madison's take on the brilliant pudding cake -- in which the top puffs like a souffle and the bottom puddles into a cream -- uses tangerine juice instead of the classic lemon. You can employ whatever tangerine variety is available; the flavor will vary accordingly.

Resist the urge to skip the coulis, as its tartness nicely offsets the sweet cakes.

Make Ahead: The baked cakes can be refrigerated for up to 1 week or frozen for up to 3 months; defrost before serving, and reheat in a low oven if desired. The coulis can be refrigerated for up to 2 weeks or frozen for up to 6 months.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • For the cakes
  • 3 tablespoons unsalted butter, at room temperature, plus more for the ramekins
  • 3 large eggs, separated
  • 1/8 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons organic sugar
  • 2 teaspoons finely grated tangerine zest, plus 1/3 cup fresh tangerine juice (from 2 to 4 tangerines)
  • 1 cup whole milk or light cream
  • 3 tablespoons flour
  • Softly whipped cream, for serving
  • For the coulis
  • 2/3 cup water
  • 3 tablespoons organic sugar, plus more to taste
  • 3 cups frozen organic, unsweetened raspberries
  • 3 tablespoons orange muscat wine or other sweet wine (optional)
  • 1 teaspoon fresh tangerine juice, plus more to taste


Preheat the oven to 350 degrees. Lightly butter eight 4-ounce or six larger ramekins or custard cups and seat them in a roasting or baking pan large enough to hold them all with a bit of space around each one. Boil a kettle of water for the bain-marie (water bath).

Combine the egg whites and salt in the grease-free bowl of a stand mixer fitted with the balloon whisk attachment. Beat on medium speed until foamy, then increase the speed and gradually add 2 tablespoons of the sugar, beating to form thick, glossy peaks. Scrape into a large bowl.

Rinse out the mixing bowl, wipe it dry and return it to the mixer. Switch to the paddle attachment. Beat the 3 tablespoons of butter with the remaining 1/2 cup of sugar and the tangerine zest until light and fluffy. Add the egg yolks one at a time, beating to incorporate before each addition. Gradually pour in the milk and juice, then sift in the flour, beating on low speed until combined. (A few lumps are okay.)

Pour the batter over the whites and fold them together. Distribute evenly among the ramekins or custard cups. Place the pan on the middle oven rack (pulled out halfway), then pour enough of the just-boiled water to come halfway up the sides of the ramekins or cups (to create the bain-marie). Bake for about 30 minutes, until the tops have risen and are golden; they should spring back when lightly pressed with a finger.

Meanwhile, make the coulis: Combine the water and sugar in a medium saucepan over medium-high heat. Bring to a boil and give it a stir, then reduce the heat to medium or medium-low so the mixture is gently bubbling; cook until the sugar has dissolved.

Stir in the raspberries; cook for 1 minute, then turn off the heat and let the fruit stand in the syrup for 5 minutes. Force the mixture through a fine-mesh strainer placed over a bowl; discard the solids. Stir in the wine, if using, and the juice. Cover and refrigerate until well chilled.

Remove the pudding cakes from the water bath. Serve slightly warm or at room temperature. Drizzle sauce over each pudding cake; top each one with a small cloud of whipped cream.

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Recipe Source

Adapted from "The New Vegetarian Cooking for Everyone," by Deborah Madison (Ten Speed Press, 2014).

Tested by Joe Yonan.

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