I’m going to need a day to digest the Fancy Food Show.
In the meantime, I thought I’d present you with this Lemon Souffle Pudding.
I often think of myself as a mash up of the time I’ve spent in the world so far. In essence I feel like a messy concoction of parents, siblings, friends from kindergarten, mean girls from high school, various low paying jobs, and different cities. I am all of those things. Whether or not I acknowledge it every day, I am who I am as a direct result of all of many people, many places and many experiences. So far it feels like a pretty sweet gig.
I got to thinking about the sum of my life’s parts yesterday on a plane from Oakland back to Los Angeles. Plane rides, no matter how short, force me to quickly assess my life situation.
My quick flash assessment went a little something like this in my brain:
Lindsey, Michelle and Beth were the best girlfriends I could have had in elementary school. I’m glad I became best friends with the smart girls.
I kinda feel bad about treating my prom date the way I did. Maybe I should Facebook him.
I’m really glad I got to see my parents renew their vows. That brought a lot of good to my world.
Simon. I’m so glad Simon and I stumbled upon each other.
If this plane crashes… God, please don’t let this plane crash… I’d feel like I’ve had a pretty good run. Thanks. Seriously.
If this plane crashes… God please don’t let this plane crash… I wonder if the lady sitting next to me would hold my hand … but only if the plane were crashing… otherwise, I don’t really need to hold her hand.
Should I order ginger ale or cranberry juice when they come around for drink orders?
Jill gave me the most gorgeous lemons and they’re waiting for me at home.
Lara made the most amazing lemon pudding the other night. I want more.
Oh God… the plane is taking off! I hope we’re nowhere near a flock of geese. Seriously. I don’t think I like river landings.
From the quick assessment of my life’s parts, this Lemon Souffle Pudding was born. Inspired my Lara, facilitated by Jill and consumed by me.
Lemon Souffle Pudding
from The Joy of Cooking and inspired by Lara Trale
Do not underestimate this dessert. It’s light, tart, and all together dreamy. Instead of making several smaller souffles, I made one large dessert in a 9-inch glass baking dish. The bottom bakes up as a creamy lemon pudding and the top as a light and spongy souffle. The souffle bakes up almost cake light- super light ans soft. Two desserts in one! I added more lemon to the recipe. I couldn’t help myself.
1 cup (200 grams) granulated white sugar, divided 3 tablespoons (40 grams) unsalted butter, room temperature 3 large eggs, separated 1 teaspoon pure vanilla extract 2 tablespoon (4 grams) lemon zest 1/3 cup (50 grams) all purpose flour 1/4 teaspoon salt 1/3 cup (80 ml) fresh lemon juice 1 cup (2400 ml) whole milk 1/8 teaspoon cream of tartar Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Butter six – 1 cup (240 ml) ramekins or other heatproof bowls. I used one buttered 9-inch glass pie dish. Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar. Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter. Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites. In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated. Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven. Bake for about 40 – 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving. This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).
Chorley
This is an excellent souffle pudding — easy to make and gourmet delicious. I thought two tablespoons of lemon zest might be excessive but it wasn’t — it was perfect, and provided that toothy bite that contrasted with the soft custard and cake layers. I serve it with whipped cream but it’s outstanding even on its own. Thanks, Joy the Baker.
JennBo
I made this recipe for Christmas dinner. My sis-in-law is gluten free, so I just substituted Glutino flour mix and made a blueberry compote to go with the dessert. I’m posting the outcome here for other GF peeps:
– Most important: Delicious!
– What you get with a gluten free version: The dessert puffed up quite a bit (but managed to stay in the pie tin). I didn’t get the pudding at the bottom. Just more of a complete souffle/sponge cake.
– Regardless of the different outcome, I highly recommend this as a ‘pie’ alternative for your gluten free guests. I was easily able to make nice little pie slices to serve up. A little blueberry compote and whipped cream and it was decadent!
Nan
I really want to make this dessert for my book club but I need to make my dessert the day before due to time constraints…will this work if made one day in advance!? Help!
joythebaker
this particular dessert is best served the day it is made.
Corlett Edwards
April 1, 2012 – I made your Lemon Souffle Pudding – it was wonderful. Actually, my grandmother made this dessert when I was a young child (I am a baby boomer – smiles) and I loved it. I’ve searched and searched and finally found the name and the receipe – just like my grandmother’s. Thanks for providing me with a loving memory. My husband loved it as well!!!!
God Bless
Corlett Edwards – Ohio
Sarah
Hi Joy!
Thanks so much for this lovely recipe!! I made it yesterday and it was super easy and very delicious. One thing Id like to note though is that the metric measurement for the milk has a typo – I am sure that 1 cup must be 240ml, not 2400 ml ;-)
Have a lovely day!
Abi
Hi joy! I strayed from my Mary Berry recipe for this pudding and used yours today instead. My sister, mum and myself all prefer yours. It is very delicious and light. Thanks for the recipe! X
Jackie
Your blog has changed over the past few years. I printed this recipe a while back. I just made it again for another lemon-loving friend and I wanted to thank you (if I haven’t already, shame on me) for sharing this recipe. It is delightfully tart, the pudding. The cake is as light on the tongue as a cloud. I love this cake. I would make it much more frequently if my husband was also a lemon lover. He doesn’t understand why I would want a dessert that makes my toes curl and my hair prickle on the back of my neck. Thanks again. :)