Description
This Baked Lemon Pudding is a light and airy dessert featuring a tangy lemon flavor balanced with a sweet, creamy custard base. The pudding is gently baked in a water bath to achieve a smooth texture with a delicate golden top, perfect for a refreshing finish to any meal.
Ingredients
Scale
Main Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to prevent the pudding from sticking during baking.
- Mix Dry Ingredients and Milk: In a medium saucepan, whisk together the sugar, all-purpose flour, and salt to combine. Gradually add the whole milk while stirring constantly to avoid lumps and ensure a smooth mixture.
- Cook the Mixture: Place the saucepan over medium heat and stir frequently. Cook until the mixture thickens and just begins to boil, indicating that the flour has cooked and the custard base is thickened. Then remove the pan from heat.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, preventing the eggs from scrambling. Return the yolk mixture to the saucepan and stir thoroughly to combine.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated, infusing the custard with bright, citrusy flavors.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This aerates them to create the light texture characteristic of the pudding.
- Fold Egg Whites into Mixture: Gently fold the beaten egg whites into the lemon custard mixture, being careful not to deflate the airy whites. This will give the pudding its fluffy consistency.
- Prepare Water Bath and Bake: Pour the combined mixture into the greased baking dish or ramekins. Set this dish inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the pudding dish, creating a water bath that helps the pudding cook gently and evenly. Bake in the oven for 35-40 minutes, or until the pudding is set and the top is lightly golden.
- Cool and Serve: Remove the pudding from the oven and allow it to cool slightly before serving. Optionally, dust the top with powdered sugar for a delicate, sweet finish.
Notes
- Using a water bath ensures gentle and even cooking, preventing the pudding from cracking or curdling.
- Be careful when folding in the egg whites to maintain their volume and create a fluffy texture.
- For an extra zing, add a bit more lemon zest or adjust lemon juice to taste, but balance to avoid excessive tartness.
- This pudding can be served warm or chilled depending on preference.
- Ensure egg whites form stiff peaks for best volume and texture.
