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