CookEat Recipe
Warm Lemon Puddings
Warm individual lemon puddings with the book's sweet cream sauce.
Method
Steps
Step 1
Heat oven to about 175°C. Butter and lightly sugar six individual oven-safe moulds. Separate eggs and zest and juice the lemon.
Step 2
Stir 85 g butter, 113 g sugar, yolks, zest and juice in a saucepan over low heat about five minutes until smooth and thickened, then remove from heat.
Step 3
Beat whites to stiff peaks. Whisk the warm lemon base briefly, add vanilla and fold in the whites gently.
Step 4
Divide among moulds, set them in a roasting pan and add hot water halfway up. Bake about 25 minutes until risen and set; verify egg mixture reaches 74°C. Rest briefly, unmould carefully and serve warm.
Step 5
For linked No. 2551 sweet cream sauce, heat milk and cream; whisk two extra yolks with flour, sugar and vanilla. Temper with hot dairy, return to the pan, stir until thickened and the egg mixture reaches 74 C, then strain. Pour over each warm pudding.
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