LEMON SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
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Veer G
[email protected]This pudding is a bit bland. I would add more lemon zest or juice next time.
Lebo Lenovo
[email protected]I followed the recipe exactly, but my pudding didn't turn out as light and fluffy as I expected.
Aung Latt Myint
[email protected]This pudding is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Wakgari Hailu
[email protected]I love that this pudding is made with simple ingredients. It's a great way to use up leftover lemons.
Katrina McGowan
[email protected]This pudding is a great make-ahead dessert. I made it the day before my party, and it was still perfect the next day.
Alisa Alisa
[email protected]I'm not usually a fan of lemon desserts, but this pudding changed my mind. It's the perfect balance of sweet and tart.
Saad Zafar
[email protected]This pudding is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and impressive.
Badhon Kazi
[email protected]I made this pudding for a dinner party last night, and it was a huge success. Everyone loved it!
mani shahid
[email protected]This pudding is the perfect way to end a special meal. It's light and refreshing, and it always leaves me wanting more.
Krish Yadav
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. It's now one of my favorite desserts.
Kinden Johnson
[email protected]This pudding is a keeper! I love the combination of lemon and vanilla, and the texture is out of this world.
Jar
[email protected]I've made this pudding twice now, and it's been a hit both times. It's so easy to make, and it always turns out perfect.
Muhammad Akhtar Jaura
[email protected]This lemon souffle pudding was a delightful treat! The texture was light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet.