BAKED LEMON PUDDING"The expression "good things come in small packages," really applies to these little puddings. Whipped egg whites in the batter help form a soft, spongy on top with a silken, creamy custard on the bottom. Served warm or chilled, it's pure comfort in a custard cup."
1/2 cup sugar
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 large eggs, separated
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, melted
1 cup milk (can use low-fat)
Preheat the oven to 350 degrees F, with a rack in the center.
Heat a kettle of water to boiling. Generously butter four 5-ounce custard cups. Arrange them in a 13-by-9-inch baking pan.
Combine sugar, lemon zest, lemon juice, egg yolks, flour and butter in a medium bowl and whisk until smooth. Add the milk and stir to blend.
Beat the egg whites in a clean bowl with an electric mixer until soft peaks form. Gently fold the whites into the lemon mixture until blended.
Pour the batter into the custard cups. Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the cups.
Bake until the puddings are lightly browned and set on top, about 30 minutes. Cool in the water bath. Serve warm or cold.
Makes 4 servings
Source:
Puddings A to Z by Marie Simmons