Best 2 Lemon Souffle Pudding Recipes
**Lemon Souffle Pudding: A Delightful Treat for Any Occasion**
Indulge in the exquisite Lemon Souffle Pudding, a culinary masterpiece that combines the fluffy texture of a souffle with the rich, creamy texture of a pudding. This delectable dessert boasts a vibrant lemon flavor that tantalizes the taste buds and leaves you craving more. Our collection of recipes offers a variety of takes on this classic dish, ensuring that there's something for every palate. From traditional recipes that evoke nostalgia to modern interpretations with a twist, these recipes will guide you in creating a stunning dessert that will impress your family and friends. Whether you prefer a light and airy souffle or a dense and creamy pudding, our recipes have you covered. With step-by-step instructions and helpful tips, you'll be able to whip up this delightful treat with ease. So, prepare to embark on a culinary journey as we explore the wonderful world of Lemon Souffle Pudding.
LEMON-SOUFFLE PUDDING CAKE
Steps:
- Preheat oven to 325°. Butter a shallow 1 1/2-2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
- Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
- Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
- Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35-45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
- Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
LEMON SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle 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 souffle 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.
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to use a good quality brand.
- Zest the lemons before juicing them: This will release the lemon's essential oils and give your pudding a more intense flavor.
- Use unsalted butter: This will help to control the saltiness of the pudding. If you only have salted butter, be sure to omit the additional salt called for in the recipe.
- Don't overbeat the eggs: Overbeaten eggs can make the pudding tough. Beat the eggs just until they are light and fluffy.
- Pour the pudding mixture into a greased baking dish: This will help to prevent the pudding from sticking to the dish.
- Bake the pudding in a water bath: This will help to create a smooth and creamy texture. Place the baking dish in a larger dish filled with hot water, and bake the pudding according to the recipe instructions.
- Chill the pudding before serving: This will help to firm up the pudding and make it easier to slice.
Conclusion:
Lemon Souffle Pudding is a delicious and refreshing dessert that is perfect for any occasion. It is light and fluffy, with a bright lemon flavor and hints of sweet citrus and creamy custard. It is also relatively easy to make, and can be prepared ahead of time. Whether you are looking for a special dessert to serve at a dinner party or a simple treat to enjoy on a weeknight, Lemon Souffle Pudding is sure to please everyone.
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