Carmelized Pineapple Buttermilk Pudding Cakes Carmelized Pineapple Buttermilk Pudding Cakes 8 Adapted from Fine Cooking Magazine, June/July 2008 • 1 1/2 oz. unsalted butter, melted and slightly cooled • 3/4 cup granulated sugar, divided • 3 large egg yolks, at room temperature • 1 cup buttermilk, at room temperature • 1/4 cup whole milk, at room temperature • 1/4 cup all purpose flour • 1/4 tsp. salt • 1 tbsp. fresh lemon juice • 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed • 4 large egg whites, at room temperature • 1/2 cup lightly sweetened whipped cream, optional • 1 cup fresh berries, optional Method: 1. Position a rack in the center of the oven and pre-heat to 350°F. 2. Butter eight 6-oz. ramekins and arrange them in a roasting pan. Fill a kettle with about 6 cups of water. Bring to a boil and set aside. 3. In a large bowl, whisk the melted butter with ½ cup of the sugar and the egg yolks until smooth and light, about 1 minute. 4. Whisk in the buttermilk, milk, flour and salt until just smoothly blended. 5. Whisk in the lemon juice and Carmelized Pineapple Concentrate. 6. In a large bowl, beat the egg whites with an electric mixer until they hold soft peaks. 7. Reduce the speed and slowly sprinkle in the remaining sugar, then beat on high until the whites hold medium-firm peaks. 8. Spoon one third of the whites onto the egg yolk mixture and gently whisk to blend. Gently fold in the remaining whites into the batter. The batter will be light and foamy but thin. 9. Spoon the mixture evenly among the ramekins, filling to the top. Put the roasting pan in the oven and pour enough water into the pan to reach half way up the ramekins. 10. Bake until the tops of the cakes are puffed and golden, 25-30 minutes. 11. Remove from oven and cool to room temperature. 12. Chill 2-24 hours before serving. 13. Serve with whipped cream and fresh berries if desired.