-
Main Ingredient: Eggs
-
Prep Time: 20-25 mins
-
Cook Time: 25-30 mins
-
Serves: 6
-
Recipe by: Adam Liaw
These warm, zesty lemon puddings with a gooey base and fluffy top are the perfect comforting dessert, effortlessly baked in Chasseur ramekins for a touch of elegance.
Method
- Preheat oven to 175ËšC (155ËšC fan forced)
- Grease 6 large, 1 cup capacity ramekins with coconut oil spray.
- Beat egg yolks and ½ cups of caster sugar until creamy, then add lemon juice and rind, milk, butter, and flour.
- In a separate bowl, beat egg whites until soft peaks form, then slowly add the remaining caster sugar while continuing to beat until well mixed.
- In 3 batches, fold the egg whites gently into the lemon mix. (Note: the lemon zest can settle at the bottom of the mixing bowl, so make sure to include the zest evenly into each ramekin.)
- Pour mixture into greased ramekins until ¾ full.
- Place in a baking dish filled with hot water that comes up about halfway up the height of the ramekins.
- Bake in a 175˚C oven (155˚C fan forced) for 25 – 30 minutes or until pudding is set and slightly browned on top. You want them nice and gooey down the bottom.
- Sprinkle with icing sugar and serve hot with a side of ice cream.
