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Lemon Souffle Pudding

Kerry Beal

By Kerry Beal
in RecipeGullet

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Kerry Beal

Kerry Beal

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Lemon Souffle Pudding

A very retro dessert. Forms a light fluffy layer on top, and a pudding layer underneath.

  • 4 extra large eggs, separated
  • 2 c milk
  • 1 c sugar
  • 1/2 c lemon juice
  • 1 tsp lemon rind
  • pinch salt
  • 3 T flour
  • 2 T melted butter

Beat egg whites to soft peaks. Mix remaining ingredients. Fold egg whites into lemon mixture.

Pour into 4 quart pyrex casserole. Bake in a water bath at 350 F until puffy and brown, about 30 minutes.

( RG1805 )

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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