Rosemary Thyme Lemon Pudding Cakes Food

LEMON ROSEMARY CAKE

Steps:

• Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray.
• Cream butter and sugar until light and fluffy, about 3 minutes.
• Add lemon zest, juice and vanilla.
• Add yogurt, then add eggs one at a time.
• Next, add flour, baking powder, salt, and rosemary.
• Mix for an additional minute, scraping the bowl, until everything is smooth and combined.
• Pour batter into the prepared loaf pan.
• Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
• Make the glaze by whisking powdered sugar and lemon juice.
• Add more sugar and lemon juice as needed. I like my glaze on the thick side, so I use less lemon juice. If I need to thicken it up, I add more sugar until I get a consistency that I like.
• Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.

ROSEMARY & THYME LEMON PUDDING CAKES

Steps:

• Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar. , Preheat oven to 350°. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs., Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins., Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.

LEMON THYME PUDDING

Steps:

• For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
• For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it's thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
• For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.