Let's do it!
#IsolationBaking recipe # 43
Lemon Soufflé Pudding
Tart & very lemony, these are a cross between a soufflé - top puffed & light as air - and pudding - the bottom is denser & creamy. Best eaten warm.
👇
#IsolationBaking recipe # 43
Lemon Soufflé Pudding
Tart & very lemony, these are a cross between a soufflé - top puffed & light as air - and pudding - the bottom is denser & creamy. Best eaten warm.
👇
1/
1 cup (200 grams) sugar, divided
3 large eggs, separated
3 tablespoons (45 grams) unsalted butter softened to room temperature
1 teaspoon vanilla
1 tablespoon lemon zest
1/3 cup (50 grams) flour
¼ teaspoon salt
MORE
👇
1 cup (200 grams) sugar, divided
3 large eggs, separated
3 tablespoons (45 grams) unsalted butter softened to room temperature
1 teaspoon vanilla
1 tablespoon lemon zest
1/3 cup (50 grams) flour
¼ teaspoon salt
MORE
👇
2/
1 cup whole milk (I used half low fat milk + half light cream)
1/3 cup (80 ml) freshly squeezed lemon juice
1/8 teaspoon cream of tartar or few grains of salt & a drop or 2 of lemon juice)
Preheat the oven to 325°F (170°C).
Butter 6 individual ramekins or pyrex bowls.
👇
1 cup whole milk (I used half low fat milk + half light cream)
1/3 cup (80 ml) freshly squeezed lemon juice
1/8 teaspoon cream of tartar or few grains of salt & a drop or 2 of lemon juice)
Preheat the oven to 325°F (170°C).
Butter 6 individual ramekins or pyrex bowls.
👇
3/
Remove & set aside 2 tablespoons of the sugar.
Separate the eggs: place the yolks in a large mixing bowl & the whites in a separate bowl preferably plastic or metal.
Cream the butter with the rest of the sugar (1 cup less the 2 tablespoons) until blended & fluffy.
👇
Remove & set aside 2 tablespoons of the sugar.
Separate the eggs: place the yolks in a large mixing bowl & the whites in a separate bowl preferably plastic or metal.
Cream the butter with the rest of the sugar (1 cup less the 2 tablespoons) until blended & fluffy.
👇
4/
Beat in the yolks, one at a time, beating after each addition until blended. Beat in the vanilla and the lemon zest. Add the flour and the salt and beat just until combined. With the mixer on low, beat in the milk and the lemon juice. It will be very liquid.
👇
Beat in the yolks, one at a time, beating after each addition until blended. Beat in the vanilla and the lemon zest. Add the flour and the salt and beat just until combined. With the mixer on low, beat in the milk and the lemon juice. It will be very liquid.
👇
5/
Using very clean beaters, beat the egg whites with the cream of tartar until foamy & then until soft peaks form. Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.
Fold the whites into the yolk/lemon batter just until
👇
Using very clean beaters, beat the egg whites with the cream of tartar until foamy & then until soft peaks form. Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.
Fold the whites into the yolk/lemon batter just until
👇
6/
incorporated and you have no more chunks of whites.
Using a ladle, fill the 6 ramekins with the batter almost to the top. Place the filled ramekins in a large baking pan Place a piece of newspaper on the bottom of a large baking pan & place the filled ramekins in the
👇
incorporated and you have no more chunks of whites.
Using a ladle, fill the 6 ramekins with the batter almost to the top. Place the filled ramekins in a large baking pan Place a piece of newspaper on the bottom of a large baking pan & place the filled ramekins in the
👇
7/
pan on the newspaper.
Very carefully (so as not to get any water in the lemon batter) fill the pan with hot water, so that the water is halfway up the sides of the ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you
👇
pan on the newspaper.
Very carefully (so as not to get any water in the lemon batter) fill the pan with hot water, so that the water is halfway up the sides of the ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you
👇
8/
having to lift & move the baking pan after it is filled and risk splashing the water into the batter.
Bake for 40 – 45 minutes. The tops will be puffed up, maybe ½ to 1 inch (1 – 2 cm) above the rim of the ramekins, and a deep golden brown.
Remove the baking pan from
👇
having to lift & move the baking pan after it is filled and risk splashing the water into the batter.
Bake for 40 – 45 minutes. The tops will be puffed up, maybe ½ to 1 inch (1 – 2 cm) above the rim of the ramekins, and a deep golden brown.
Remove the baking pan from
👇
9/
the oven then carefully remove the ramekins from the water bath onto a kitchen towel. Allow to cool slightly before serving. Like a soufflé, the tops will sink a bit when cooling.
Serve hot or warm – they can be eaten later but are best when fresh from the oven or just
👇
the oven then carefully remove the ramekins from the water bath onto a kitchen towel. Allow to cool slightly before serving. Like a soufflé, the tops will sink a bit when cooling.
Serve hot or warm – they can be eaten later but are best when fresh from the oven or just
👇
10/
slightly cooled – with a sprinkling of powdered sugar or a dollop of whipped cream.
Enjoy all of you lemon lovers!
Please share/RT the #IsolationBaking recipe thread from the beginning for all to follow and enjoy!
🍋
slightly cooled – with a sprinkling of powdered sugar or a dollop of whipped cream.
Enjoy all of you lemon lovers!
Please share/RT the #IsolationBaking recipe thread from the beginning for all to follow and enjoy!
🍋
