Luscious Lemon Soufflé Pudding
These mini soufflé puddings will have a top layer of puffed, light as air soufflé and the bottom layer will be creamy, almost like a pudding. They are tart and lemony like the best of lemon pies but warm, light and soothing and oh-so elegant. They are also fabulous chilled in the refirgerator - if you have any left over!
Total Steps
17
Ingredients
12
Tools Needed
9
Ingredients
- 1 cup sugar, divided
- 3 tablespoons unsalted butter softened to room temperature
- 3 large eggs, separated
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/3 cup freshly squeezed lemon juice
- 1 cup whole milk
- 1/8 teaspoon cream of tartar(optional)
- powdered sugar(optional)
- whipped cream(optional)
Instructions
Step 1
Preheat the oven to 325°F (170°C). Butter 6 individual ramekins or pyrex bowls.
Step 2
Remove and set aside 2 tablespoons of the sugar.
Step 3
Separate the eggs: place the yolks in a large mixing bowl and the whites in a separate bowl, preferably plastic or metal.
Step 4
Cream the butter with the remaining sugar (1 cup less 2 tablespoons) until blended and fluffy.
Step 5
Beat in the yolks, one at a time, beating after each addition until blended.
Step 6
Beat in the vanilla and the lemon zest.
Step 7
Add the flour and salt and beat just until combined.
Step 8
With the mixer on low, beat in the milk and the lemon juice. The mixture will be very liquid.
Step 9
In the separate bowl with very clean beaters, beat the egg whites with the cream of tartar until foamy and then until soft peaks form.
Step 10
Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.
Step 11
Fold the whites into the yolk/lemon batter just until incorporated and you have no more chunks of whites.
Step 12
Using a ladle, fill the 6 ramekins with the batter almost to the top.
Step 13
Place the filled ramekins in a large baking pan (placing a piece of newspaper on the bottom of the pan helps prevent the water bath from boiling too vigorously). Carefully fill the pan with hot water so that the water is halfway up the ramekins, being careful not to get any water in the lemon batter. As an alternative, place the baking pan in the oven first, then pour in the water to avoid lifting and moving a full pan.
Step 14
Bake for 40 – 45 minutes. The tops will be puffed up, about ½ to 1 inch (1 – 2 cm) above the rim of the ramekins, and a deep golden brown.
Step 15
Remove the baking pan from the oven, then carefully remove the ramekins from the water bath onto a kitchen towel.
Step 16
Allow to cool slightly before serving. Like a soufflé, the tops will sink a bit when cooling.
Step 17
Serve hot or warm – they can be eaten later but are best when fresh from the oven or just slightly cooled – with a sprinkling of powdered sugar or a dollop of whipped cream.