Ingredients
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Unsalted butter: 3 tbsp (42g), melted and cooled slightly
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Granulated sugar: 3/4 cup (150g)
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Eggs: 2 large, separated (at room temperature)
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Pure vanilla extract or vanilla paste: 1 1/2 tsp
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All-purpose flour: 1/3 cup (42g)
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Salt: 1/4 tsp
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Whole milk: 1 cup (240ml), lukewarm
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Topping: Sliced nectarines, peaches, plums, or fresh berries
Baking Instructions
1. Preparation & Batter
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Preheat your oven to 350°F (175°C). Prepare a baking dish deep enough to hold a hot water bath (roasting pan or 9×13 dish). Butter your ramekins lightly.
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In a medium bowl, whisk the egg yolks, melted butter, sugar, and vanilla until smooth and slightly pale.
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Whisk in the flour and salt until combined.
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Gradually whisk in the lukewarm milk until smooth. (The batter will be very thin and liquid—this is correct!)
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In a separate clean bowl, whip the egg whites until stiff peaks form.
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Gently fold the whipped egg whites into the batter in three additions. Do not overmix; floating bits of foam are normal and create the sponge layer.
2. Ramekin Sizing & Baking Times
Divide the batter evenly among your chosen ramekins, placing them inside the larger baking dish. Pour boiling water into the outer baking dish until it reaches halfway up the sides of the ramekins.
| Ramekin Size | Approximate Batter Volume | Yield | Bake Time (350°F / 175°C) |
|---|---|---|---|
| 4-inch Ramekins | ~ 3/4 cup per ramekin | 4 ramekins | 35–40 minutes |
| 5-inch Ramekins | ~ 1 1/4 cups per ramekin | 2–3 ramekins | 40–45 minutes |
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Doneness Check: The tops should be golden brown, set to a light touch, and slightly puffed. The cakes will still jiggle slightly underneath—that’s the pudding layer!
3. Serving
Carefully remove ramekins from the water bath. Let them cool for 10–15 minutes. Serve warm or chilled, topped generously with your fresh or sautéed stone fruit.
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