Baked Lemon Soufflé Pudding
January 1, 1970This recipe was adapted by Melanie Puckett from one of mine in Nathalie Dupree Cooks for Busy Days.
The tricky part is finding the right dish. An eight inch dish can be any depth, and the result will not be as pretty if it doesn’t fill the dish. Consider the first one a practice one - it will be delicious and no one will be sorry they ate it -- and then make a mental note about the best dish for next time. Better yet, write it on your recipe!
Commercial eggs developed to lower cholesterol do not produce as satisfactory beaten whites and are best avoided.
The soufflé may be made ahead and reheated, and is very satisfying leftovers eaten at midnight stone cold from the refrigerator.
6 tablespoons softened butter (at room temperature)
2 teaspoons grated lemon peel (no white attached)
3/4 cup granulated sugar
5 eggs, separated
2 tablespoons all-purpose flour
4 tablespoons strained fresh lemon juice
2 cups warm whole milk
½ cups confectioners’ sugar (optional)
Preheat oven to 350 F. Butter an eight inch casserole or soufflé dish.
Beat together the butter and the lemon peel in a mixing bowl. Add the sugar, beating until the mixture is light. Stir in the egg yolks, flour, and lemon juice. Add in the milk a little at a time. Beat the egg whites until stiff in a separate bowl. Gently fold the whites into the batter. Pour into a buttered dish. The pudding can be made several hours ahead to this point.
Move the soufflé dish to a pan filled with enough hot water to come halfway up the side of the dish and bake 35 to 40 minutes. Serve immediately, sprinkled with confectioners’ sugar if desired.
*Use a smaller sized dish to have the soufflé rise flush with or above the top