Lemon Souffle Pudding

Name: Lemon Souffle Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 cup granulated sugar, divided; 3 tablespoons unsalted butter, room temperature; 3 large eggs, separated; 1 teaspoon pure vanilla extract; 2 tablespoons lemon zest (4 grams); 1/3 cup all-purpose flour (50 grams); 1/4 teaspoon salt; 1/3 cup lemon juice, fresh (80 ml); 1 cup whole milk (240 ml); 1/8 teaspoon cream of tartar

Submitted by Busters friend

"Found this on a wonderful blog - www.joythebaker.com (who is incidentally up for best new blog on the Bloggies 2009 - www.2009.bloggies.com ). I love the merge of simple elegance & homey comfort this recipe provides (as well as the vitamin C this time of year)... without fiddliness. No fiddliness. Anyway, stashing this one for making after the next grocery run when I'll pick up some lemons. Oh, did you notice it sounds like it keeps? Even super cereal better."

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Ready In:: 55mins
Ingredients:: 10
Serves:: 6

ingredients

1 cup granulated sugar, divided
3 tablespoons unsalted butter, room temperature
3 large eggs, separated
1 teaspoon pure vanilla extract
2 tablespoons lemon zest (4 grams)
¹⁄₃ cup all-purpose flour (50 grams)
¹⁄₄ teaspoon salt
¹⁄₃ cup lemon juice, fresh (80 ml)
1 cup whole milk (240 ml)
¹⁄₈ teaspoon cream of tartar

directions

Preheat oven to 325F (170C) and place rack in the center of the oven. Butter six - 1 cup (240 ml) ramekins or one 9-inch glass pie dish.
Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar.
Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter.
Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.
In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
Carefully ladle the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter.
Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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