Meyer Lemon Budino

(back to blog)

(Epicurious September 2006 

Craig Stoll chef/owner Delfina in San Francisco)

1/2 cup plus 2 tablespoons sugar

3 large eggs, separated

1/4 cup flour

1/4 cup fresh Meyer lemon juice

2 tablespoons fresh regular lemon juice

2 tablespoon finely grated Meyer lemon peel

3/4 cup plus 2 tablespoons whole milk

1/4 teaspoon salt

whipped cream for serving (optional)

Preheat oven to 350*F. Butter six 3/4 cup ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juices & peel in a large bowl; whisk until well blended. Whisk in the milk.

Using an electric mixer, beat egg whites and salt until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten whites into lemon mixture in two additions. Divide mixture among prepared cups. Place cups in a roasting pan. Pour enough hot water in roasting pan to come half way up the sides of the cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream if desired. Dust with confectioner's sugar. 

 

 

 (back to blog) 

buona Appita!