• christianne

    posted on May 2, 2013 at 10:44 am

    What a sweet man Joe is! And smart too, we all know you are a great cook and when we decide to enjoy something it really does shift the mood and outcome of things!

    This is my kind of dessert! I l adore lemon, love yellow and I really like the simplicity of this recipe. I sprained my foot the other day but as soon as I am back up with enough vigor to hop around in the kitchen you can bet I will be whipping this creamy dreamy dessert right up!

    Thanks again Amy and KEEP IT FUN!

    [Reply]

    Amy Reply:

    @christianne, How did you sprain your foot? I’m so sorry! I am sending wishes for a quick and full recovery!!

    [Reply]

  • Nadine

    posted on May 2, 2013 at 10:48 am

    Amy – these look great.
    So I’m to pour the hot water over the towel, and the towel goes in the oven?

    [Reply]

    Amy Reply:

    @Nadine, Yes, exactly, The towel serves two purposes – it hold the ramekins in place so that they don’t slosh about when you move the baking dish. It also allows the water to circulate under the ramekins for even baking. I make sure that the towel is completely covered with water.

    [Reply]

  • Tessa

    posted on May 2, 2013 at 11:17 am

    These look right up my alley too! I adore lemon, unlike the rest of my family, these are a must try for me Amy!

    [Reply]

  • Tessa

    posted on May 2, 2013 at 4:05 pm

    @Tessa, yum Amy! I used the whole egg whisked right in to avoid the extra step and coconut flour to keep it grain free. I also used much less stevia and used two lemons and their zests. Thank you!

    [Reply]

    Amy Reply:

    @Tessa, Can you share your measurements? Would love to know for those who are grain-free. I LOVE coconut flour, too, and would love to try your version myself.

    [Reply]

    Tessa@TessaTheDomesticDiva Reply:

    @Amy, about 1 1/2 tablespoons coconut flour! For added richness, I might add half full-fat coconut milk next time too…

    [Reply]

    Amy Reply:

    @Tessa@TessaTheDomesticDiva, Sounds yummy. Yes, these pudding cakes are very light. Which was my intention. But, a richer version would be just as fabulous.

  • Kate {Eat, Recycle, Repeat}

    posted on May 4, 2013 at 5:53 pm

    Ooo these look so tasty! I use lemons for everything – in my water, in my home cleaners, in my laundry, and I can never get enough!

    And I love pudding cakes too – what a perfect combination!

    I say every once and a while, skip the toys and go for a hike. You deserve it!

    [Reply]

    Amy Reply:

    @Kate {Eat, Recycle, Repeat}, I have learned to leave things a little less tidy and just go. But, Joe and I both are fastidious about our home. Not that it’s perfect by any stretch but we like things the way we like them. We only clean up toys once (or twice) a day…it’s just easier.

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  • Shannon

    posted on May 4, 2013 at 7:33 pm

    I made this today for a get together with friends. Everyone loved it! My gluten and sugar eating husband has already requested that I make it again next weekend. Thanks for a great recipe and for all the recipes and resources you provide on your site.

    [Reply]

    Amy Reply:

    @Shannon, Don’t you love it when your husband loves a healthy dessert?? I’m so glad you shared this with me!

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  • Erika

    posted on May 13, 2013 at 1:08 am

    Made this for Mother’s Day dessert for my family. Really loved that it was dairy free and gluten free… and used natural sweeteners. Followed it to a T and the little cakes turned out great. Thank you!

    [Reply]

  • Laura

    posted on May 13, 2013 at 9:36 pm

    Amy, I am so grateful for you! Originally when I put this light and lovely fluff in my mouth I thought-Oh Im serving this at my next get together with friends-but as I came back for my second little helping I thought-or just any summer night will do! Since going gluten free I adore recipes with whisked eggs whites-It makes them so light! I doubled the recipe and used a large round cake pan. Baking time is the same. Thank You for sharing!

    [Reply]

  • Gail

    posted on May 14, 2013 at 7:53 pm

    Hi Amy. Thank you for another delicious and simple recipe especially when it comes to anything lemon. I have loved lemon since I was a little girl. I made this recipe on the weekend, and it turned out so light and yummy! I did not use ramekins, and baked it in a round ceramic dish sitting in a larger glass dish with hot water poured half way up, and it turned out perfect. Same baking time. Once cooled, I cut individual slices, and put Chobani lemon greek yogurt on top, and it was awesome! Your a wonderful cook Amy, and I always head to your site to find something new to try out. Haven’t yet had the opportunity to say congrats to you, and Joe on your expecting a new little bundle in a few months.

    [Reply]

  • Pingback: » Vinatge Chocolate Pudding Cake Made Vegan
  • Bethany

    posted on July 25, 2013 at 7:33 pm

    I made these last night. Of course, I had to tweak it right out of the gate. I threw some blueberries into the custard cups before I poured in the batter and I got 6 custards out of it. Note of caution: Let the blueberries come to room temperature before adding and probably cook for a full 25. I did not and the cake was a tiny bit under cooked at the bottom, but still very edible and delicious! Oh well, I guess I’ll have to make them again, cook them for the recommended 25 minutes and see what happens.
    I also put raspberries on top before serving because it’s summer and fresh fruit is so available. Yum. Great recipe.

    [Reply]

  • Marcia

    posted on August 16, 2013 at 4:03 pm

    I want to make these this weekend, but I don’t have liquid vanilla stevia. Will regular vanilla work or something else? Thanks!

    [Reply]

    Amy Reply:

    @Marcia, Stevia adds sweetness to the dish; just using regular stevia wouldn’t make it sweet enough. Sorry it took so long to get back to you. I had a baby on 8/5/13 and I’m just catching up.

    [Reply]

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