Creamsicle Pudding Cakes for Two

Preheat the oven to 325°F. Bring a kettle of water to boil on the stovetop. Butter and sugar two 6-ounce ramekins. Ensure that the butter and sugar go all the way up and slightly over the rims of the ramekins.

In a small bowl, beat together with an electric mixer the egg yolk, 1/3 cup sugar, milk, vanilla, citrus juices and orange zest. Add the flour and mix until combined.

Rinse the beaters and use them to beat the egg white with a pinch of salt in a separate bowl. Once very stiff peaks form, turn off the mixer. Using a spatula, fold the egg white into the egg yolk and sugar mixture. Use proper folding technique to keep fluffy: cut straight down the middle with a spatula, then around the edges. Repeat until no streaks remain.

Once the mixture is well incorporated, pour it into the ramekins. It will fill the ramekins to the top. Place the ramekins in a 8 or 9″ square glass baking dish. Pour the boiling water into the dish to come up 1/2″ on the sides of the ramekins.

Bake for 43–45 minutes. Let the cakes cool slightly in the water bath before removing them to a wire rack to cool. While still warm, tip the cakes out of the ramekins onto a plate for serving.