English Bittersweet Lemon Puddings

Watch Andrew Zimmern prepare English Bittersweet Lemon Puddings. Then prepare the dish in your own kitchen.

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Photo by: Franck Boston

Franck Boston

Our safari camp cook from Unchartered Africa made these impressive puddings one night in the Aha Hills. The pudding was eaten and gone within a matter of minutes after it was served. You will love this!

Makes 6 desserts





Ingredients

1 tbs. unsalted butter

3 eggs, separated

1/2 cup super-fine sugar

2-1/2 tbs. flour

1 tbs. lemon zest (Meyer lemons work great in spring)

1/4 cup fresh conventional (or Meyer lemon) lemon juice

1 cup milk

Pinch of salt

Powdered sugar for garnish


Directions

Butter 6 custard cups, and place in a baking dish lined with a dish towel.

Whisk egg yolks with the sugar until nice and light, add the flour, zest and juice, then add the milk.

Whip the whites stiff with an electric beater or mixer, fold into milk mixture along with the salt.

Fill cups with batter. Pour hot water into baking pan to reach the halfway mark on the sides of the cups.

Bake at 350 for 20-25 minutes until lightly browned.

Cool and serve in the cups, dusted with powdered sugar.

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