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Valentine's Day: Lemon Pudding Cakes with Strawberry Sauce

Source of Recipe


Emeril Lagasse






List of Ingredients



• 5 tsp unsalted butter, at room temperature
  
• 3 large eggs, separated
  
• 1½ cups whole milk
  
• 1/3 cup fresh lemon juice
  
• 1 Tbsp grated lemon zest
  
• ¾ cup granulated sugar
  
• ¼ cup all-purpose flour
  
• 1/8 tsp salt
  
• Confectioners' sugar, for garnish
  
• Strawberry Sauce (recipe follows)
  
• 6 large mint leaves, cut into chiffonade
  






Instructions



1. Preheat oven to 350° F. Lightly grease six ¾-cup custard cups with ½ teaspoon of the butter and place in a large roasting pan.
   
   
2. Combine the egg yolks, milk, lemon juice and zest in a large bowl. Using an electric mixer, beat until frothy, about 2 minutes. Add the remaining 4½ teaspoons of butter, the granulated sugar, the flour and salt, and beat until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the yolk mixture, being very careful not to overmix.
   
   
3. Divide the batter among the prepared dishes. Pour enough warm water into the roasting pan to come halfway up the sides of the dishes. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Remove from oven and transfer the ramekins to 6 dessert plates to cool slightly. Sift confectioners' sugar over each pudding cake and top with ½ cup of the strawberry sauce. Garnish with the mint and serve warm.
   
   Makes 6 servings.
   
   ............
   
   STRAWBERRY SAUCE
   
   • 6 cups fresh strawberries, stemmed and hulled
   • 1/3 cup honey
   
   In a food processor or blender, purée 2 cups of strawberries on high speed and transfer to a large bowl. Quarter the remaining strawberries and add to the purée. Add the honey and mix to combine. Let sit at room temperature for at least 30 minutes.
   
   Makes 3 cups.