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Lemon-Vanilla Pudding Cake

Lemon-Vanilla Pudding Cake

 Recently I had dessert in a lovely café near where I live. One of their signature desserts is a lemon pudding that tastes as if it may have a cream cheese base. It was so good that I decided to go home and experiment.

I’m thrilled with the results with one small exception. I couldn’t effectively get the pudding out of the ramekins as it was too creamy at the base. My suggestion is not to worry about removing them. Just serve them in ramekins or little baking dishes. I used vanilla paste as I wanted the richness paste imparts as well as the specks of vanilla bean powder in it. Although I had raspberries, they are nearly out of season, so I decided to use a dab of raspberry preserves on each dessert and put little mint leaves on each side. It was perfect. In my humble opinion, this recipe is a keeper!

Lemon-Vanilla Pudding Cake
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Comments (2)

  • Kathy


    Patricia, if you don’t have vanilla paste, what do you recommend?


  • Patricia Rain


    Use 1 teaspoon vanilla extract or 1/2 teaspoon ground vanilla bean powder. Taste and add more if desired.


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