I gotta tell you, before I entered the food blogging world (entered=following blogs, not even writing them), I never paid attention to the seasons of fruits and veggies. I knew they had seasons, but I never recognized which produce seasons fell during which times of year.
Well this year, for the first time, I’m noticing it all. And seeing all of the strawberry recipes that have been propagating my favorite blogs lately, I knew that I too wanted to
be cool pay honor to the season of my favorite fruit.
Whatever I made had to be sweet, luscious, and unusual. It had to be something that celebrated warm weather. And it had to be dessert. While brainstorming, I was reminded of a recipe for pudding cakes that I had seen over at This Gal Cooks.
I had never tried pudding cakes before. I don’t just mean I had never tried making them, I mean I had never even tried eating them. All I knew was that I was NOT a fan of traditional pudding (I don’t really like jelly-type things). But when I saw these pudding cakes at This Gal Cooks, I did a double take. These thick, rich looking cakes looked nothing like what I normally associated with “pudding.” For my tribute to strawberries, I decided to create a summery, strawberry variation on Julie’s recipe.
These boozy, custard cakes accomplished everything I hoped they would. They taste like luxurious sweet summer days, and give strawberries all the kowtows they deserve. Adding rosé to the recipe makes it all the more seasonally special! I’m so glad I added the coulis as an afterthought, because the sweet-tart swirl on the top of these lightly flavored cakes really sends them over the edge. I can’t wait for you to try this splendid dessert!
- 1/2 c. flour
- 1/4 tsp. salt
- 3 large eggs, separated
- 1 c. granulated sugar
- 1/4 c. puréed strawberries
- 1/4 c. rosé wine
- 1 c. cream
- powdered sugar for dusting
- 1 c. strawberries, puréed
- 1/4 c. rosé wine
- 2 tbs. granulated sugar
- Preheat the oven to 350. Add six ramekins to a 9x13x3 glass baking dish with enough water to come halfway up the sides of the dishes.
- In a large bowl, mix the egg yolks with 3/4 c. of the granulated sugar until smooth.
- Add the flour and salt and beat well until the mixture resembles a thick batter.
- Add the strawberry purée, rosé wine, and cream. Mix until smooth.
- In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining 1/4 c. granulated sugar and beat until soft white peaks form.
- With a rubber spatula, fold the egg white mixture into the cake batter, continuing until no white streaks remain.
- Divide the cake batter evenly among the ramekins.
- Place the 9x13 dish with the water and ramekins in the oven and bake for 40-45 minutes. Cakes are done when the tops are golden and the center springs back when pressed gently.
- Remove the baking dish from the oven and allow the ramekins to remain in the water for another 15 minutes.
- Remove the ramekins, top with coulis (below) and powdered sugar, and serve!
- Add the strawberry purée, rosé wine, and sugar to a small saucepan. Stirring consistently, bring the mixture to a boil over medium high heat. When it has reached a boil, turn down the heat to medium low.
- Continue cooking the strawberry mixture until it has reduced to 1/4 of its original amount, about 30-40 minutes.
- Remove from heat and cool, then drizzle over the pudding cakes.
I’m bringing these cakes to Angie’s fabulous Fiesta Friday #20!