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    Lemon Soufflé Pudding

    Source of Recipe

    From "Mad Hungry: Sunday Suppers" by Lucinda Quinn

    Recipe Introduction

    "Soufflés can be difficult to bake properly, but this imposter is a snap to make. A lemon-lover's favorite, this light and delicate dessert is a contemporary finish to a rich and filling Sunday dinner. The bottom is silky and pudding-like while the top has a light meringue-type soufflé."

    List of Ingredients

    â—¦ 1 teaspoon unsalted butter, for the baking cups
    â—¦ 5 large eggs, separated
    â—¦ ¾ cup sugar
    â—¦ 1 tablespoon freshly grated lemon zest (about ½ large lemon)
    â—¦ ¼ cup fresh lemon juice (about 1 large lemon)
    â—¦ 2 tablespoons confectioners' sugar, for dusting
    â—¦ Whipped cream, for garnishing (optional)


    Preheat the oven to 350° F. Using the teaspoon of butter, butter six (2-ounce) baking cups or one 12-ounce oval baking dish. Place the cups or dish in a roasting pan. Bring a teakettle or medium pot of water to a boil.

    Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.

    Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each soufflé cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.

    Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream, if desired.

    Serves 6




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