These Cocotte Lemon Pudding Cakes are a bright, summery twist on the viral lemon pudding cake trend, baked in individual cocottes with fruit layered on the bottom.
These Cocotte Lemon Pudding Cakes were inspired by the viral lemon pudding cakes all over the internet and the classic Ina Garten brownie pudding cake. My version gives them a summer update by baking them in mini cocottes with fresh fruit layered underneath, creating a soft lemon cake on top with a jammy fruit layer at the bottom.
As the cakes bake, the batter separates into two textures — light cake on top and a creamy pudding-like layer underneath. The lemon keeps them bright and balanced while the fruit adds sweetness and makes each cocotte feel perfect for summer dinners, brunches, or easy entertaining.
I did a version of strawberry & blueberry, served in the Le Creuset Blueberry cocottes and the Strawberry cocottes.
This recipe is apart of an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. This recipe reimagines how we make a baked brie takes advantage of all the benefits of doing it in a mini cocotte. Not only does it look great on a cheese board, but it allows us to bake cheese together, and to combine with honey and jam in one vessel.
If you’re looking for other fun ways to use a mini cocotte, be sure to check out the other recipes in this “Make It Mini” series.
Cocotte Lemon Pudding Cakes
Ingredients
- Cooking spray or butter
- 1/4 cup fruit (sliced strawberries or blueberries)
- 4 egg yolks, at room temp
- 4 egg whites, at room temp
- 1 cup granulated sugar
- 2 tbsp granulated sugar
- 3/4 cup whole milk
- Zest of 1/2 lemon
- 1/2 cup freshly squeezed lemon juice (from about 2 medium lemons)
- 2 tbsp butter melted and cooled
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup all-purpose flour
- Topping options: powdered sugar, jam or more fruit
Instructions
- Heat the oven to 325°F. Bring enough water to a boil that you can pour it into your saucepan up to halfway. Turn off heat.
- Whisk 4 large egg yolks, 1 cup of the granulated sugar, 3/4 cup whole milk, the finely grated zest of 1/2 medium lemon, 1/2 cup lemon juice, 2 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a large bowl. Whisk in 1/3 cup all-purpose flour until smooth and free of clumps.
- Using a hand mixer on medium speed (or by hand), whisk 4 large egg whites in a medium bowl until foamy. Add the remaining 1 tablespoon granulated sugar and whisk until soft peaks form, about 3-5 minutes.
- Transfer the egg white mixture into the egg yolk mixture and gently whisk together until just combined and mixture is smooth and fluffy.
- Butter or spray the cocottes and add a layer of fruit to the bottom. Sprinkle the last tbsp of sugar over top. Pour batter over top and divide evenly between each cocotte.
- Add the cocottes to the saucepan. Pour water into the saucepan until it reaches about halfway up the sides of the cocottes. Carefully transfer the saucepan to the oven and bake until the sides of each cake begin to slightly pull away, about 30-35 minutes (see note).
- Dust with powdered sugar and serve with more fruit or jam. Enjoy!
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