Recipes: From Deborah Madison

  • Updated: June 4, 2014 - 1:08 PM

Tangerine Pudding Cakes With Raspberry Coulis

Serves 6 to 8.

Note: Deborah Madison’s take on the brilliant pudding cake — in which the top puffs like a soufflé and the bottom puddles into a cream — uses tangerine juice instead of classic lemon. Adapted from Madison’s “The New Vegetarian Cooking for Everyone.”

For the cakes:

3 tbsp. unsalted butter, at room temperature, plus more for the ramekins

• 3 eggs, separated

• 1/8 tsp. fine sea salt

• 1/2 c. plus 2 tbsp. sugar, divided

2 tsp. finely grated tangerine zest, plus 1/3 c. fresh tangerine juice (from 2 to 4 tangerines)

• 1 c. whole milk or light cream

• 3 tbsp. flour

• Softly whipped cream, for serving

For the coulis:

• 2/3 cup water

• 3 tbsp. sugar, plus more to taste

• 3 c. frozen unsweetened raspberries

• 3 tbsp. orange muscat wine or other sweet wine, optional

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