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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from a great little bistro - I loved the pudding and they were willing to give me the recipe. Ingredients:
8 ounces sugar |
3 ounces sugar (for egg whites) |
3 ounces flour |
5 ounces fresh lemon juice |
3 ounces hot melted unsalted butter |
1 1/2 tablespoons lemon zest |
5 eggs, seperated |
17 ounces buttermilk |
Directions:
1. Mix 8oz of sugar with the flour in a large mixing bowl. Beat the lemon juice, melted butter, lemon zest and egg yolks with a whisk in a medium size mixing bowl. Combine this mixture with the sugar/flour mixture and whisk until well combined. Stir in the buttermilk.
2. Beat the egg whites in a mixer until stiff peaks are formed. Add the remaining 3 oz of sugar, gradually. Beat until stiff peaks are formed. Fold half of the egg whites into the mixture with a whisk to combine the two thoroughly. DO NOT BEAT. Fold in the remaining whites with a rubber spatula.
3. Ladle the mixture into 8 6oz buttered ramekins or custard cups and fill to the top. Bake in a water bath in a 2 deep pan for 45-60 minute Check after 20 min and rotate the pan in the oven to insure even baking.
4. The puddings are done when the when the top is lightly browned and puffy. Remove the puddings from the water bath and allow to cool before serving. They will collapse a bit during cooling. Dust with powdered sugar and serve.
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