Saturday, June 26, 2010
Lemon Sponge Puddings
I haven't posted any recipes in quite a while but I haven't made anything new. I have been canning already and threatened to post a picture of my pickled beets with the recipe and my pie cherries. Janet is home so I am cooking more and it is raspberry season so we are enjoying them in some new desserts. Here is one of the new recipes I tried. It was yummy but very rich. I got the recipe out of my Woman's Day magazine.
1 1/4 cups whole milk (I used almond milk and it worked great!)
3 large eggs, separated
1 T. grated lemon zest
1/3 cup fresh lemon juice
2 T. butter
1 cup sugar
1/2 cup flour
Heat oven to 325. You will need eight 4 oz. ramekins and a roasting pan large enough to hold them.
In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In a medium bowl, beat egg whites until stiff peaks form. Gently whisk half the egg whites into the lemon mixture. Whisk in the remaining whites until blended.
Ladle into ramekins. If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.
Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting or cover cooled ramekins and refrigerate up to 2 days.
I put a little sugar in my raspberries before putting on top. Enjoy!