Prepared eggnog makes this an easy cake, and beaten egg whites make it lighter than many cakes. Serve this pudding cake with a simple vanilla sauce or rum sauce.
INGREDIENTS:
- 2 large eggs, separated
- 2 tablespoons softened butter
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- pinch salt
- dash ground nutmeg
- 1/4 cup all-purpose flour
- 1 1/3 cups prepared commercial eggnog
- boiling water
PREPARATION:
Butter six 5- to 6-ounce ramekins or four 7 to 8-ounce ramekins. Heat oven to 350°. Beat egg whites in a small bowl just until soft peaks begin to form; set aside.
In a mixing bowl, beat together the egg yolks, softened butter, granulated sugar, vanilla, salt, and nutmeg. Stir in flour. Stir in eggnog until smooth. The batter will be thin. Fold in the egg whites, working with about 1/3 of the egg whites at a time. Divide the batter among the prepared ramekins.
Place ramekins in a large baking pan; place on middle rack in oven. Ladle boiling water into the pan until the water is about 1 inch in depth.
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