Baked Lemon Pudding
Adapted from NYT Cooking (David Tanis, adapted from JR Ryall)
Ingredients
- 1 tbsp 15 g unsalted butter, softened
- 1 1/8 cup 225 g granulated sugar
- 3 large eggs, yolks and whites separated
- 3 tbsp 30 g all-purpose flour
- 2 90 ml large lemons, grated and juiced (about 2 tbsp zest and 6 tbsp juice)
- 1 cup 250 ml whole milk
- to taste confectioners' sugar, for dusting
- to serve softly whipped cream, for serving
Method
- Heat the oven to 175°C (350°F) and set a rack in the middle.
- Place the butter in a medium mixing bowl. Gradually add the sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
- Mix the egg yolks into the sugar mixture, then beat in the flour. Add the lemon zest and juice, then whisk in the milk.
- In a separate clean large bowl, beat the egg whites to stiff peaks. Gently fold the whites into the batter by hand.
- Pour the mixture into a 5-cup (1.2 liter) ceramic or glass baking dish (or a Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, until just set and the top is golden brown.
- Serve warm, dusted with confectioners' sugar, with softly whipped cream alongside.
Notes
- For individual servings, bake in ramekins or custard cups for about 20 minutes.
- Not a soufflé, but with a similar light, airy feel. As it bakes, it separates into distinct layers, custardy on the bottom and spongy on top.