Tuesday, June 14, 2011

Lemon Butter Queen of Puddings

With winter well and truly underway, this royal dessert from Taste is guaranteed to warm you up. 

Ingredients (serves 6)
60g unsalted butter, plus extra to grease
85g fresh white breadcrumbs
300ml milk
300ml thin cream
Zest of 1/2 lemon
3 eggs, separated
130g caster sugar
6 tbs lemon butter


1. Grease six 200ml ovenproof dishes. Sprinkle breadcrumbs into dishes. Gently warm the milk, cream, zest and unsalted butter in a saucepan over low heat. Beat egg yolks with 60g of sugar until pale. Stir in milk mixture, then pour over breadcrumbs. Soak for 15 minutes.
2. Preheat oven to 170°C. Place dishes in a roasting pan and pour in enough hot water to come halfway up sides of dishes. Cover pan with foil and bake for 20-25 minutes or until just set. Remove dishes from pan and cool (this can be done up to 1 day in advance; keep refrigerated).
3. When ready to serve, whisk eggwhites until stiff peaks form; gradually beat in remaining sugar until thick and glossy. Spread 1 tablespoon of lemon butter on top of each custard, pile eggwhites on top, completely covering base and bake for 6-10 minutes or until light golden.

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