When I developed my citrus buttermilk pudding cakes, I intended them to be flexible so you could tailor the citrus to your taste. I’ve made several versions myself — lime, lemon-cream, and tangerine — and each one was delicious. Recently I returned from Southern California with a large bag of oranges and immediately started imagining orange-forward desserts. The classic vanilla-orange creamsicle flavor inspired this version, and it took me back to childhood summers and popsicles that kept us cool on hot days.

Creamsicle Pudding Cakes

Yield: Yields 2 pudding cakes.

These light, custardy pudding cakes combine bright orange and vanilla flavors in an elegant dessert portioned for two. They bake in a water bath to ensure a tender, silky texture that is part pudding and part soufflé.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

Butter for greasing ramekins
1/3 cup sugar, plus extra for ramekins
1 egg, separated
1/3 cup milk
2 teaspoons freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon orange zest
1/4 teaspoon vanilla
2 tablespoons flour
Pinch of salt

Instructions

Preheat the oven to 325°F (163°C). Prepare a kettle of boiling water for a later water bath.
Butter two 6-ounce ramekins thoroughly, then coat the insides with sugar, including slightly over the rim. This helps the cakes release and adds a subtle caramelized edge.
In a small bowl, use an electric mixer to beat the egg yolk with the 1/3 cup sugar until smooth. Add the milk, vanilla, orange and lemon juices, and orange zest. Mix in the flour until just combined; avoid overmixing.
In a separate clean bowl, rinse the beaters and beat the egg white with a pinch of salt until it forms very stiff peaks.
Gently fold the beaten egg white into the yolk mixture using a spatula. To preserve the air, cut straight down the middle and fold around the edges, repeating until no white streaks remain. The mixture will be light and airy.
Divide the batter between the prepared ramekins — it should fill them nearly to the top. Place the ramekins inside an 8- or 9-inch square glass baking dish.
Carefully pour the boiling water into the baking dish so it reaches about 1/2 inch up the sides of the ramekins. Bake for 43–45 minutes, until the tops are set and lightly golden.
Allow the cakes to cool slightly in the water bath, then remove the ramekins to a wire rack. While still warm, invert each ramekin onto a plate to release the cake, or serve warm in the ramekin if you prefer.

Tips for Success

Beat the egg whites to very stiff peaks — they provide the lift and delicate texture that define these pudding cakes. Fold gently to keep the batter airy. Baking in a water bath is important: it moderates the oven temperature and prevents the cakes from curdling or becoming rubbery. Serve warm for the best contrast between a slightly crisp top and a creamy interior.

Variations & Serving Ideas

Try swapping the orange zest and juice for lemon or lime to change the citrus profile. For a richer pudding, substitute half-and-half or cream for the milk. These cakes are lovely as-is, or served with a dollop of whipped cream, a light dusting of powdered sugar, or a spoonful of fruit compote to complement the citrus.

Storage

Store any leftover cakes covered in the refrigerator for up to 2 days. Rewarm gently in a low oven (about 300°F / 150°C) for 5–10 minutes before serving, or enjoy chilled for a denser texture.

Nutrition Information

Yield: 2 | Serving Size: 1

Amount Per Serving:

Calories: 273
Total Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 112 mg
Sodium: 170 mg
Carbohydrates: 42 g
Fiber: 0 g
Sugar: 34 g
Protein: 5 g