Luscious Lemon Soufflé Pudding

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 tablespoons (45 g) unsalted butter softened to room temperature

1/8 teaspoon cream of tartar

3 eggs

cup (50 g) flour

2 tablespoons Lemon Juice

1 tablespoon lemon zest

powdered sugar

Salt to Taste

1 cup (200 g) sugar, divided

1 teaspoon vanilla

1 cup whole milk (I used half low fat milk + half light cream)

Equipment:

ramekin

bowl

oven

mixing bowl

ladle

blender

baking pan

kitchen towels

Cooking instruction summary:

  1. Preheat the oven to 325F (170C). Butter 6 individual ramekins or pyrex bowls.
  2. Remove and set aside 2 Tbs of the sugar.
  3. Separate the eggs: place the yolks in a large mixing bowl and the whites place in a separate bowl preferably plastic or metal.
  4. Cream the butter with the rest of the sugar (1 cup less the 2 Tbs) until blended and fluffy.
  5. Beat in the yolks, one at a time, beating after each addition until blended.
  6. Beat in the vanilla and the lemon zest.
  7. Add the flour and the salt and beat just until combined.
  8. With the mixer on low, beat in the milk and the lemon juice. It will be very liquid.
  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.
  10. Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.
  11. Fold the whites into the yolk/lemon batter just until incorporated and you have no more chunks of whites.
  12. Using a ladle, fill the 6 ramekins with the batter almost to the top.
  13. Place the filled ramekins in a large baking pan (placing a piece of newspaper on the bottom of the pan keeps the water of the water bath from boiling) and 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 ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you having to lift and move the baking pan after it is filled and risk splashing the water into the batter.
  14. Bake for 40 45 minutes. The tops will be puffed up, maybe to 1 inch (1 2 cm) above the rim of the ramekins, and a deep golden brown.
  15. Remove the baking pan from the oven then carefully remove the ramekins from the water bath onto a kitchen towel.
  16. Allow to cool slightly before serving. Like a souffl, the tops will sink a bit when cooling.
  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.

 

Step by step:


1. Preheat the oven to 325F (170C). Butter 6 individual ramekins or pyrex bowls.

2. Remove and set aside 2 Tbs of the sugar.Separate the eggs: place the yolks in a large mixing bowl and the whites place in a separate bowl preferably plastic or metal.Cream the butter with the rest of the sugar (1 cup less the 2 Tbs) until blended and fluffy.Beat in the yolks, one at a time, beating after each addition until blended.Beat in the vanilla and the lemon zest.

3. 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.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.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 incorporated and you have no more chunks of whites.Using a ladle, fill the 6 ramekins with the batter almost to the top.

4. Place the filled ramekins in a large baking pan (placing a piece of newspaper on the bottom of the pan keeps the water of the water bath from boiling) and 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 ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you having to lift and move the baking pan after it is filled and risk splashing the water into the batter.

5. Bake for 40 45 minutes. The tops will be puffed up, maybe to 1 inch (1 2 cm) above the rim of the ramekins, and a deep golden brown.

6. Remove the baking pan from the oven then carefully remove the ramekins from the water bath onto a kitchen towel.Allow to cool slightly before serving. Like a souffl, the tops will sink a bit when cooling.

7. 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.


Nutrition Information:

Quickview
303 Calories
5g Protein
9g Total Fat
50g Carbs
0% Health Score
Limit These
Calories
303k
15%

Fat
9g
15%

  Saturated Fat
5g
33%

Carbohydrates
50g
17%

  Sugar
43g
48%

Cholesterol
102mg
34%

Sodium
242mg
11%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
10%

Selenium
10µg
15%

Vitamin B2
0.21mg
12%

Phosphorus
96mg
10%

Vitamin A
372IU
7%

Vitamin B12
0.43µg
7%

Calcium
67mg
7%

Folate
26µg
7%

Vitamin D
1µg
7%

Vitamin B1
0.1mg
7%

Vitamin B5
0.54mg
5%

Iron
0.81mg
5%

Vitamin C
3mg
4%

Zinc
0.53mg
4%

Vitamin B6
0.07mg
4%

Manganese
0.07mg
3%

Potassium
120mg
3%

Vitamin E
0.44mg
3%

Vitamin B3
0.57mg
3%

Magnesium
10mg
3%

Copper
0.03mg
2%

Fiber
0.35g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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