| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Infood01 | 1 | servings | |
INGREDIENTS
| 6 | Eggs | |
| 4 | tb | Butter |
| 1 | c | Sugar |
| 1 1/2 | c | Lemon juice |
| 1 | c | Milk |
| 1/4 | c | Flour; (A.P.) |
| 1/4 | Cornstarch |
INSTRUCTIONS
Place 8 ramekins in cool water bath half way up. Oven temperature should be at 350 to 375 degrees. Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, and milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer. Hand whip the egg whites to medium peak. (Since there's no sugar in them its quite easy to over whip them on the machine.) With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until light golden and semi-firm. (about 15 minutes) Cool. Pudding may be served cold or room temperature. Yield: 8 servings Converted by MC_Buster. NOTES : Recipe courtesy of Ann Michele Andrews, Pastry Chef of Judson Grill, NYC Recipe by: IN FOOD TODAY SHOW #INB269 Converted by MM_Buster v2.0l.
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