Orange Pudding Cakes With Marmalade Drizzle

Recipe View 10 mins Prepare Baking Dishes: Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Preheat oven to 325 degrees (10 minutes).

Recipe View 5 mins Make the Batter: Whisk butter, 1/2 cup sugar, and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next, whisk in 1/4 cup orange juice and 2 tablespoons lemon juice, then the milk, to form a thin batter (5 minutes).

Recipe View 5 mins Whip Egg Whites: In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak (5 minutes).

Recipe View 2 mins Combine and Pour: Gently fold the whites into the batter until just smooth (2 minutes). Pour batter into each custard cup.

Recipe View 30 mins Bake: Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes.

Recipe View 15 mins Cool and Unmold: Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate (15 minutes).

Recipe View 2 mins Prepare Drizzle: Mix marmalade, liqueur, and remaining 2 tablespoons lemon juice (2 minutes).

Recipe View Serve: Spoon sauce over cakes and serve immediately.