Steamed Lemon Pudding
Makes six 3" ramekin servings
Ingredients
- zest & juice from 3 large lemons
- 2 egg yolks (cold, right from the fridge)
- 5 egg whites (cold)
- 4 heaping tbsp sugar
- 2 heaping tbsp all-purpose flour
- enough butter & sugar to coat six 3" ramekins
- fresh fruit, whipped cream, fresh mint (optional)
Garnish (optional)
- whipped cream
- fresh fruit
- mint sprig
Special Equipment
- electric mixer
- whisk
- six 3" ramekins
- 9" x 13" pan
- foil
How-to
- Preheat oven to 350º
- Butter and sugar six 3" ramekins and set inside a 9" x 13" pan that has sides reaching the height of the ramekins
- Mix everything but the egg whites in a bowl
- In a stand or hand mixer, whip egg whites on medium speed until soft peaks form, about 5 minutes
- Gently fold the whites into the lemon mix and evenly pour in the ramekins. It should top all six ramekins evenly
- Pour cold water into the 9" x 13" pan until it reaches ⅓ up the sides of the ramekins slowly (don't drip water inside the filled ramekins). Cover top of pan tightly with tin foil
- Bake for 12 minutes, remove from oven and set on the counter at least 15-20 minutes (keep covered with foil), or until the ramekins are cool to the touch
- Invert the puddings onto individual serving plates; pudding should slide right out. Serve with whipped cream, fresh fruit and mint garnish