Acai Pudding Cakes

Products Used
Acai Pudding Cakes imperial


Acai Pudding Cakes

Acai Sauce


  1. Preheat oven to 325°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.
  2. Whisk together buttermilk, acai puree, lemon juice, and sugar. Whisk in salt and egg yolks.
  3. In a separate bowl whip egg whites to medium peaks. Fold gently into above mixture.
  4. Fill ramekins 7/8 full.
  5. Pour water in roasting pan until it reaches halfway up sides of ramekins.
  6. Place in oven and bake approximately 45 minutes. Cakes will have well risen, and edges will be golden to light brown. Remove from oven.
  7. Meanwhile prepare the acai sauce.
  8. Place sugar and water in a small saucepan. If sugar crystals are sticking to sides of pan, wash them down by dipping a pastry brush in water. Any extra water added has no effect on outcome of sauce.
  9. Cook on high heat setting but if using gas, the flames cannot hit/heat sides of pan.
  10. Without stirring heat mixture until color becomes light golden. Pour preheated acai juice into light golden caramel. Be careful as mixture may splatter or steam is hot.
  11. Turn off heat and whisk until no sugar syrup lumps remain.
  12. Add a small squeeze of lemon juice and set aside.
  13. Let sit for 3-4 minutes and turn ramekins upside down onto plates.
  14. Surround with acai sauce and mandarin orange segments.
Imperial Sugar Insight

*Do not use acai beverage or drink type juice.

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