Lemon and Vanilla Puds Recipe:
Chilled, summery Lemon and Vanilla Pudding that’s firm on top with a gooey vanilla curd beneath, YUM!
Summers and lemons sound in perfect harmonious tune and when its scorching outdoors a dash of lemony tang is sure the most comforting tune to strike. Lemons are like a magic ingredient for any pantry, they simply uplift any flavour, sweet or savory and it is equally awesome and wholesome on its own. Now perhaps I am dictating stuff that you already know, but thats how it is with me when I am having a fling and these days I am on a ‘Lemony Crush’.
Its great to have so many Lemony dessert recipe options, say a tart or a mouse or a pie or a jelly or a cheesecake or a pastry or a fool and so the list goes on. If it were in my capacity I’d make all of them at once but alas I am no superhuman so I’d go one at a time. To begin with I choose one of my favorite and simple lemony desserts, a lemon vanilla Pud. The hard top and gooey base with the melting, soothing zing of Lemon is soulful and comforting this season.
Ingredients (Serves 3):
- 1/3 rd cup and 2 tbsp all purpose flour
- 30 gms Butter
- ¼ the cup and 1 tbsp Castor sugar
- 30 ml juice of lemon
- Zest of 1 lemon(medium size)
- ½ tsp vanilla extract
- 2 eggs, separated
- 120 ml Milk
- Preheat oven to 180OC. Now beat butter, sugar and lemon zest together in a mixer till they are smoothly blended.
- Then add lime juice and pulse 1-2 times, then the egg yolks and vanilla extract and pulse 1-2 times again. Then add flour and pulse and finally tip in the milt and pulse a couple of more times.
- In a separate bowl whisk the egg whites until they are firm. Now pour the above mixture in a mixing bowl and fold the egg white into the mixture slowly.
- Grease three pudding bowls with butter and pour the mixture in them. Place the bowls in an oven proof tray and fill it with hot water till half the height of these pud bowls. Sprinkle a little brown sugar on the top.
- Bake for 28-30 minutes at 180OC until set and browned on the top. While it’s served warm usually but in Summers I like to chill it in the fridge and then enjoy the gooey, soft chilled dessert.
Dos and Don’ts:
- To have firmed up whites quickly, use chilled whites and whisk it in cool temperature, like in an a/c room and not in a hot kitchen.
You may also like: