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.
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
LEMON PUDDING CAKE I
This is a family favorite for over 50 years. It makes a sauce on the bottom
Provided by Cali
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
- Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
- Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g
LEMON PUDDING SOUFFLES
With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest., In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined. , Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish. , Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
Nutrition Facts : Calories 255 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 175mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON PUDDING CAKES
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
- In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 169 g, Fat 6 g, Protein 4 g, SaturatedFat 3 g
LEMON PUDDING CAKE
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
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 PUDDING CAKE
Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
- Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
- Transfer to a rack. Serve warm or at room temperature.
LEMON PUDDING SOUFFLES
Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat egg yolk until slightly thickened.
- Gradually add sugar, beating until thick and lemon-colored.
- Beat in the milk, butter, flour and salt.
- Ltir in lemon juice and peel.
- In a small mixing bowl, beat egg white until stiff peaks form.
- With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
- Divide between two ungreased 6 ounce ramekins or custard cups.
- Place in an 8 inch square baking dish; add i inch of hot water to dish.
- Bake at 350 F for 25-30 minutes or until tops are golden brown.
- If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
Nutrition Facts : Calories 258.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 114, Sodium 184.2, Carbohydrate 39.4, Fiber 0.2, Sugar 33.8, Protein 5
More about "lemon souffle pudding cake recipes"
LEMON-SOUFFLé PUDDING CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (240)Estimated Reading Time 2 minsServings 8
- Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ 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.
WARM LEMON PUDDING CAKES - ONCE UPON A CHEF
From onceuponachef.com
LEMON SOUFFLé CAKE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
LEMON SOUFFLE PUDDING CAKE | RECIPES FROM A …
From monasterykitchen.org
LEMON SPONGE PUDDING RECIPE & VIDEO
From joyofbaking.com
LEMON SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)
From olivemagazine.com
LEMON SOUFFLé MAGIC CAKES - LIFE CURRENTS
From lifecurrentsblog.com
LEMON PUDDING CAKE | COOK'S COUNTRY
From cookscountry.com
LEMON SOUFFLé PUDDING CAKES RECIPE - MAGGIE HARRISON
From foodandwine.com
Servings 6Total Time 1 hr 10 minsCategory Fruits
- In a large bowl, whisk 1/2 cup of the sugar with the egg yolks, flour, lemon juice and Meyer lemon zest and juice. Whisk in the buttermilk and whole milk.
- In another bowl, using a hand mixer, beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar at medium-high speed; beat until medium-firm peaks form. Whisk one-third of the beaten whites into the lemon mixture, then fold in the rest; the batter will be thin.
- Spoon the batter into the ramekins. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake the cakes for 30 to 35 minutes, until puffed. Serve warm or cold, with whipped cream.
LEMON-SOUFFLé PUDDING CAKE | RECIPE | PUDDING CAKE, CREAM …
From pinterest.ca
STEAMED LEMON SOUFFLé CAKES - BAKE WITH ANNA OLSON
From bakewithannaolson.com
SIMPLE RECIPES 裸蠟 LEMON-SOUFFLE PUDDING CAKE RECIPE
From recipes.lacestreetshoes.com
LEMON PUDDING CAKE RECIPE - ZOëBAKES
From zoebakes.com
LEMON SOUFFLé PUDDING CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON SOUFFLé PUDDING – THE SIMPLY LUXURIOUS LIFE®
From thesimplyluxuriouslife.com
BEST LEMON SOUFFLE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON PUDDING CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEST STEAMED LEMON SOUFFLé CAKES RECIPES - FOOD NETWORK
From foodnetwork.ca
MEYER LEMON SOUFFLE' CAKE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
MAGIC LEMON PUDDING CAKE RECIPE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
LEMON PUDDING SOUFFLE CAKE RECIPE | CUSTARD & PUDDINGS
From hannaford.com
LEMON SOUFFLE PUDDING - JOY THE BAKER
From joythebaker.com
LEMON SOUFFLé PUDDING CAKES: DATE NIGHT DESSERT
From sofabfood.com
LEMON PUDDING CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON PUDDING CAKE - JO COOKS
From jocooks.com
LEMON PUDDING CAKE IN RAMEKINS - THERESCIPES.INFO
From therecipes.info
SUPER EASY LEMON PUDDING CAKE - COMFORTABLE FOOD
From comfortablefood.com
INDIVIDUAL LEMON SOUFFLé PUDDING CAKES - BUTTERED SIDE UP
From butteredsideupblog.com
LEMON PUDDING CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
LEMON SOUFFLE PUDDING CAKES - THE MERCHANT BAKER
From themerchantbaker.com
LEMON SOUFFLé PUDDING CAKE RECIPE | TASTING TABLE
From tastingtable.com
LEMON SOUFFLE CHEESECAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
MEYER LEMON PUDDING CAKE RECIPE
From twopeasandtheirpod.com
LEMON PUDDING CAKE | SOUTHERN LIVING
From southernliving.com
LEMON-SOUFFLE PUDDING CAKE - PLAIN.RECIPES
From plain.recipes
LEMON SOUFFLE PUDDING - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
LEMON PUDDING SOUFFLé - WYSE GUIDE
From wyseguide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search