Lemon pepper pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1 | dash | Salt |
| 2 | teaspoons | Freshly-ground black pepper |
| ¼ | cup | All-purpose flour |
| 3 | tablespoons | Melted butter |
| 2 | teaspoons | Grated lemon peel |
| ¼ | cup | Lemon juice |
| 1½ | cup | Milk |
| 3 | Egg yolks; well beaten | |
| 3 | Egg whites; stiffly beaten | |
Directions
In a bowl combine sugar, a dash of salt and pepper and flour. Stir in melted butter, lemon peel and juice. Combine milk, egg yolks, and add to the lemon mixture. Fold in egg whites. Pour mixture into an 8- by 8- by 2-inch baking pan, or individual souffle cups (place these into a large pan). Place in the oven. Pour hot water into the large pan in the oven 1½ to 2 inches deep. Bake the large pan at 350 for 40 minutes. If using the smaller souffle cups, 20 to 25 minutes until golden. Serve warm. This recipe yields 6 servings.
Comments: This dessert is interesting. The cake bakes on top and a creamy lemon pudding rests at the bottom. Dust with powdered sugar and top with fresh strawberries.
Source: "CHEF DU JOUR - (Show # DJ-9217) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Chef Cynthia Long
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