The classic pudding recipe involves baking in the oven, but this lemon pudding is baked in a water bath for a tender, custardy texture.
Ingredients: milk – 250 ml (1 cup); granulated sugar – 220 g (1 cup); all-purpose flour – 50 g (1/3 cup); eggs (separated) – 3; butter – 50 g; lemon juice – 100 ml; lemon for zest – 1; powdered sugar and cream (for serving).
Preparation
Beat the butter with the granulated sugar in a large bowl, then add the lemon zest and juice and mix in the flour.
Whisk the egg yolks in a separate bowl, then add the yolk mixture to the butter-flour mixture.
Beat the egg whites with a mixer until soft peaks form, then gently fold them into the batter with a spoon.
Carefully combine the yolk-and-white mixture with the butter-flour mixture.
Pour the soufflé into a 1.2–1.5 liter mold and set the mold in a large pan; pour hot water into the pan until it reaches halfway up the sides of the mold.
Bake the pudding for 45 minutes at 180°C (350°F) until golden brown.
Remove the finished dessert from the pan, dust it with powdered sugar, and serve with cream. Garnish the pudding with lemon zest and mint if desired. Serve the lemon pudding warm; let it cool slightly before serving.
Tip
Avoid stirring the whipped egg whites; fold them gently into the yolk mixture to keep the dessert fluffy.
