Saturday, January 29, 2011

Lemon Budino

I saw this recipe on Epicurious and it made my mouth water just reading about it! I had to try it.

I love all things lemon. Years and years ago, a friend's Mom made this Lemon Surprise (I think she called it). It was like magic. She mixed a whole bunch of stuff together, threw it in the oven, and when it came out, it had separated into a fluffy mound surrounded by a gorgeous lemon sauce.

I'd forgotten about that dessert until I pulled these little "puddings" out of the oven, and I was so in love with them that I ate 3 of the 6 individual ramekins within an hour of them being done. I'm not embarrassed. They were good!

The recipe calls for Meyer lemons and regular lemons, but my grocery store doesn't carry Meyer lemons (though if they ever did, I would totally give it a try!

Mine probably could have been a little darker, but I was impatient...and they were cooked.

lemonBudino

1/2 cup plus 2 tablespoons white sugar
3 large eggs, seperated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tblsp fresh regular lemon juice (I just used the juice from 2 regular lemons)
2 tblsp Meyer lemon zest (I just zested a whole regular lemon)
3/4 cup plus 2 tblsp whole milk

Put a pot (or kettle of water on to boil). You'll need to utilize a bain marie (in this case, the ramekins will be placed in a 13 x 9 baking pan you'll pour boiling water into the pan). This technique will help cook the eggs evenly and maintain humidity in the oven.

Preheat oven to 350 and lightly butter 6 3/4 cup ramekins.

In a large bowl, combine 1/2 cup sugar, egg yolks, flour, lemon juice and lemon zest. Whisk until well blended and then whisk in milk.

In a medium bowl, beat egg whites and salt until frothy. Slowly add remaining 2 tblsp sugar and beat until soft peaks form.

Gently fold beaten egg whites into lemon mixture in two batches. Gently pour into buttered ramekins. Place ramekins in baking pan and carefully (don't let it splash into the batter) pour hot water into pan until it reaches the halfway point of the ramekins.

Bake for about 30 minutes. The puddings will be golden on top and spring back lightly when touched. Take them out of the water and serve warm.

1 comment:

Monika Aebischer said...

yummy... gotta give this a try. I've just come of a bender making lemon curd, as both Huxley and Richard love it. It was very good, but Huxley told me in no uncertain terms that I will have to make Lime curd next. I had used Meyer's lemons in the last batch, and I think he would have loved it more sour.