Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 1 cup | Sugar |
| ⅛ teaspoon | Salt |
| ¼ cup | Flour |
| 4 tablespoons | Butter; melted |
| ½ cup | Lemon juice |
| \N \N | Grated zest of 1 lemon |
| 3 \N | Eggs; separated |
| \N pinch | Nutmeg |
| 1⅛ cup | Milk |
| \N \N | ********BERRY COULIS******* |
| 2 \N | 1-pt baskets raspberries or |
| 2 \N | 10-oz pkg. froz. raspberries thawed |
| 2 tablespoons | Fresh lemon juice |
| \N \N | Sugar to taste |
In a mixing bowl, combine ¾ cup of the sugar, the salt, and the flour and stir. Add the melted butter, lemon juice, lemon zest, and egg yolks. Mix until well blended. Stir in the nutmeg and milk. In a separate bowl, beat the egg whites with the remaining ¼ cup sugar until they are stiff but still moist. Fold into the lemon mixture.
Pour the batter into a buttered 8-inch square baking pan. Set in a larger pan and pour hot water into the larger pan to come halfway up the sides of the baking pan. Bake at 350 degrees for 40-45 minutes, until the top is lightly browned.
While the pudding is baking, prepare the berry coulis. Place the raspberries, lemon juice, and as much sugar as you wish in the bowl of a food processor and puree. Strain through a fine sieve, taste, and adjust the seasoning.
Spoon the pudding cake, warm or cold, into individual plates that have been lined with the berry coulis. Pass any extra coulis.
Source: Pacific Heights Bar & Grill, San Francisco.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...