- 8
- 15 mins
- 55 mins
Ingredients
- 1 1/4 c whole milk
- 3 large eggs, yolks and whites separated
- 1 TBSP grated lemon zest
- 1/3 c fresh lemon juice
- 2 TBSP unsalted butter or margarine, softened
- 1 c sugar
- 1/2 c flour
- Garnish: Raspberries
Preparation
Step 1
1. Heat oven to 325. You need 8 ramekins or custartd cups and a roasting pan large enough to hold them.
2. In a med saucepan, head milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whilk in lemon zest and juice, then butter until butter milkts. in a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just unitl smooth.
3. In a medium bowl, beat egg whites with electric mizer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into lemon mixture. Whisk in remaining whites until blended.
4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)
5. Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about 1/2 way up the sides of ramekins.
6. Bake 25 min or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 min before inverting, or cover cooled ramekins and refrigerate up tot 2 days.
7. To Serve: run a knife along edges of ramekins, then invert pudding onto serving plates. Spoon any of the mixture clinning to the ramekins over top. Garnish with rasperries.