Lemon Or Orange Sponge Custard Pudding Recipes

LEMON SPONGE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter the ramekins.
• In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
• In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
• Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON CUSTARD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
• In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
• Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
• In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
• Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

LEMON OR ORANGE SPONGE CUSTARD (PUDDING)

Steps:

• Preheat oven to 350.
• Butter a loaf pan (not PAM, use butter) or ramekins.
• Cream butter, sugar, fruit rind.
• Add egg yolks and beat well.
• Stir in flour.
• Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
• Fold in beaten egg whites.
• Pour into baking dish.
• Place baking dish in larger pan with about 1" water.
• Carefully place in oven; water will slosh about, so move slowly.
• Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
• Serve warm or cold.
• The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
• Serves 4 generous portions; 6 if you just want to tease everyone.

BURST OF CITRUS SPONGE PUDDING

Steps:

• Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
• Turn oven on to 350 F and let it preheat while the water bath is still in there.
• Carefully separate eggs into whites and yolks.
• In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
• In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
• On low speed, slowly add juices and milk to the butter mixture,just until blended.
• Fold in egg whites by hand and mix very gently until no white streaks remain.
• Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
• Bake 55-60 minutes until top is puffed and lightly golden.
• Remove pan from water bath and let cool on rack.
• Dust with powdered sugar and serve warm or chilled.

LEMON SPONGE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
• In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
• Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

ORANGE-LEMON PUDDING CAKES

Steps:

• Preheat oven to 350°F. Arrange six 1 1/4-cup soufflé dishes or custard cups in large roasting pan, spacing apart. Stir 1 cup sugar, flour and salt in large bowl to blend. Whisk in milk, egg yolks, fruit juices, butter, orange peel, lemon peel and vanilla extract (batter will be thin).
• Using electric mixer, beat whites in medium bowl until very frothy. Gradually add remaining 1/4 cup sugar, beating until medium-firm peaks form. Fold 1/4 of whites into batter to lighten. Fold in remaining whites. Divide batter among soufflé dishes. Top with ginger slices.
• Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake cakes until tops are golden brown and beginning to split and pudding layer on bottom appears thickened, about 40 minutes. Transfer desserts to rack; cool at least 20 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate; serve cold.)
• Garnish cakes with fresh raspberries and mint, if desired, and serve.

LEMON SPONGE PUDDING

Steps:

• In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.