Prep 15 mins
Cook 25 mins
This is a Curtis Stone recipe developed for Coles, he served it with a honey anglaise but I only intend making the puddings, times are estimated.
- unsalted butter (at room temperature to coat ramekins)
- 3 eggs (Range Free separated)
- 2⁄3 cup caster sugar
- 2 teaspoons lemon zest (fine)
- 1 cup full-cream milk
- 1⁄2 cup lemon juice (fresh)
- 1 pinch salt
- 2 tablespoons almonds, icing sugar (flaked toasted and roughly chopped, sifted for dusting)
- 1⁄2 cup full-cream milk
- 2 egg yolks (large free range)
- 1 tablespoon honey
- To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
- Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
- In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
- Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
- Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
- The batter will be airy and loose, divide the batter equally among the prepared ramekins.
- Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
- Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
- Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
- In a medium bowl, whisk the yolks and honey to blend.
- Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
- Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
- Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
- Cover and refrigerate until ready to serve.
- To serve dust the hot puddings with icing sugar and then serve with the anglaise.