Looking to add some powerful antioxidants to your desserts in a delicious way? Our blueberry pudding cakes fit the bill. A tender moist gluten-free soufflé cake is topped with a scrumptious custard layer. Your friends will be puzzled on how you got a custard layer so perfectly onto these cakes.
Touch of vodka, orange liquor, and or lemon juice (optional)
Directions
Preheat oven to 350°F. Spread soft butter into 4-5 ramekins. Sprinkle evenly with 2-3 tablespoons granulated sugar. Place ramekins in a roasting pan and set aside.
Defrost blueberries in a microwave oven or at room temperature. Place in a blender and puree until super smooth.
Press mixture through a sieve and measure 1/3 cup blueberry puree/juice.
In a bowl whisk together 1/3 cup blueberry puree, buttermilk, lemon zest, and sugar. Whisk in cornstarch, salt, and egg yolks.
In a separate bowl whip egg whites to medium peaks. Fold gently into above mixture and until all streaks of blueberry puree are gone.
Fill ramekins 7/8 full.
Pour water in roasting pan until it reaches halfway to the sides of ramekins.
Place in oven and after 10 minutes reduce heat to 325°F, bake for a total of about 40-45 minutes. The cakes will have risen, and edges will be golden to light brown. Remove from oven.
Meanwhile prepare blueberry sauce.
Defrost blueberries and puree until super smooth. Running mixture through a sieve is optional. Add sugar. If desired add just a touch of vodka, orange liquor and or lemon juice to brighten flavor.
Once pudding cakes are removed from oven let rest for 3-4 minutes and turn ramekins upside down onto plates.
Surround with blueberry sauce and mandarin orange segments.
