Lemon Orange Pudding Cakes

Preheat the oven to 350°F. Evenly space six 1- to 1¼-cup ramekins (or similar ovenproof baking dishes) in a large roasting pan. Set aside. Combine 1 cup of sugar and the flour and salt in a large bowl. Whisk to combine. Add the milk, egg yolks, orange and lemon juices, melted butter, orange and lemon zests, and vanilla and whisk to blend. The batter will be thin. In a medium bowl, use an electric mixer on medium to beat the egg whites until frothy. Gradually add the remaining 1/4 cup of sugar, increasing the mixer speed to high and beating until the whites form peaks that droop slightly when the beaters are raised. Fold one-third of the beaten whites into the batter. Fold the remaining whites into the batter until well blended. Divide the batter evenly among the ramekins (they will be about three-quarters full). Top with crystallized ginger, if using.

Pour very hot tap water into the roasting pan to come almost halfway up the sides of the ramekins. Carefully place the roasting pan on the center oven rack. Bake for 40 minutes, or until the cakes are puffed and golden brown. Remove the pan from the oven. Using a slotted spatula, transfer the ramekins to a rack and cool for at least 30 minutes. Dust with confectioners’ sugar. Serve warm, cold, or at room temperature.