"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Thread Tools Display Modes
Old 02-22-2002, 07:49 PM   #1
Assistant Cook
Join Date: Feb 2002
Posts: 46
Lemon Pudding Cakes

Lemon Pudding Cakes with Strawberry Sauce
Emeril Lagasse: V-Day Recipes 2002


• 5 teaspoons unsalted butter, at room temperature
• 3 large eggs, separated
• 1 1/2 cups whole milk
• 1/3 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• Confectioners' sugar, for garnish
• 1 recipe Strawberry Sauce (see recipe below)
• 6 large mint leaves, cut into chiffonade

1. Preheat oven to 350 degrees F. Lightly grease six 3/4-cup custard cups with 1/2 teaspoon of the butter and place in a large roasting pan.

2. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated sugar, the flour, and salt, and beat until smooth.

3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the yolk mixture, being very careful not to over mix.

4. Divide the batter among the prepared dishes. Pour enough warm water into the roasting pan to come halfway up the sides of the dishes. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Remove from the oven and transfer the ramekins to 6 dessert plates to cool slightly.

5. Sift confectioners' sugar over each pudding cake and top with 1/2 cup of the strawberry sauce. Garnish with the mint and serve warm. Makes 6 servings

Ingredients & Directions for Strawberry Sauce

Summer is, of course, the best time of year to make this, as berries are at their ripest and sweetest. Depending upon when you make this sauce, you might want to add more honey to taste.

• 6 cups fresh strawberries, stemmed and hulled
• 1/3 cup honey

1. In a food processor or blender, puree 2 cups of strawberries on high speed and transfer to a large bowl.

2. Quarter the remaining strawberries and add to the puree. Add the honey and mix to combine. Let sit at room temperature for at least 30 minutes. (Alternately, mix in advance and refrigerate for up to 6 hours until needed. Let come to room temperature before serving.) Makes 3 cups

Recipe courtesy of Emeril Lagasse © 2002.

Carol7368 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Traditional Plum Pudding? ramydam Desserts, Sweets & Cookies & Candy 1 03-11-2009 12:33 PM
REC--Almost no-fat lemon cheesecake PA Baker Health, Nutrition and Special Diets 0 02-04-2005 02:22 PM
Lemon and Lavender Madeleines kansasgirl Cookies 0 01-15-2005 10:43 PM
Lemon Meringue Pie To Die For (then you can't eat it!) WayneT Pies & Pastries 6 09-29-2004 12:24 PM
Lemon Mousse Squares...Low Fat Filus59602 Health, Nutrition and Special Diets 0 06-21-2002 07:18 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:43 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.