Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Souffle Pudding Recipe
    Lost? Site Map

    Lemon Souffle Pudding

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Buster's friend's Note:

    Found this on a wonderful blog - www.joythebaker.com (who is incidentally up for best new blog on the Bloggies 2009 - www.2009.bloggies.com ). I love the merge of simple elegance & homey comfort this recipe provides (as well as the vitamin C this time of year)... without fiddliness. No fiddliness. Anyway, stashing this one for making after the next grocery run when I'll pick up some lemons. Oh, did you notice it sounds like it keeps? Even super cereal better.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325F (170C) and place rack in the center of the oven. Butter six - 1 cup (240 ml) ramekins or one 9-inch glass pie dish.
    2. 2
      Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar.
    3. 3
      Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter.
    4. 4
      Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.
    5. 5
      In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
    6. 6
      Carefully ladle the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter.
    7. 7
      Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.
    8. 8
      Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
    9. 9
      This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lemon Souffle Pudding

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.8
     
    Calories from Fat 86
    31%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.1 g
    25%
    Cholesterol 125.0 mg
    41%
    Sodium 149.4 mg
    6%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 0.4 g
    1%
    Sugars 36.1 g
    144%
    Protein 5.3 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites