Troquet

Recipe: Steamed Lemon Pudding

By Chef Sarah Woodfine.

Ingredients:

• 3 lemons, zested and juiced
• 4 heaping tbsp. sugar
• 2 heaping tbsp. flour
• 2 egg yolks
• 5 egg whites

Method:

1. Pre-heat oven to 350 degrees.
2. Butter and sugar six 3" ramekins and set them in a 9x13" baking pan deep enough to cover ramekin tops.
3. Mix lemons, sugar, flour & egg yolks in a bowl.
4. Meanwhile, beat egg whites until soft peaks form.
5. Gently fold the egg whites into the lemon mixture, then pour the batter into the ramekins until they are filled to the rim.
6. Pour water into the 9x13" pan until it reaches about 1/3 of the way up the sides of the filled ramekins. Cover the pan tightly with aluminum foil.
7. Bake for 12 minutes, remove from oven & set on the counter for 15-20 minutes, or until the ramekins are cool to the touch.
8. Flip each ramekin upside down, the puddings should slide right out.
9. Serve with whipped cream on top & fresh fruit sections on the side.