![\"lemonpudding.jpg\"](\"http:\/\/www.feedyourkids.com\/lemonpudding.jpg\")
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This is my all-time favorite dessert. Ever. I love creme brulees and I love any kind of citrus dessert, but this dessert combines the best of both: tangy lemon flavor AND a crunchy broiled sugar topping. Mmmmmm……<\/p>\n
The recipe was adapted from a Betty Crocker “back of the box” recipe.<\/p>\n
![\"lemonpudding%20mise%20en%20place.jpg\"](\"http:\/\/www.feedyourkids.com\/lemonpudding%20mise%20en%20place.jpg\")
\nIf you’re serving this dessert for a dinner party, it is crucial to prepare your “mise en place” ahead of time. The puddings take a while to bake, once they’re prepared. You don’t want to have to be grating lemon peel and squeezing lemons while your guests are waiting for dessert.<\/p>\n
Saucy Lemon Pudding<\/strong> 1\/3 cup butter Cream butter and 3\/4 cup of the sugar until light and fluffy. Blend in egg yolks, lemon juice and rind. Add flour; mix well. Stir in milk. Beat egg whites (separately) until soft peaks form. Gradually add remaining sugar, beating until stiff peaks fork. Fold into batter; pour into 6 ramekins (6 to 8 ounce size). Set custard cups in baking pan; pour in boiling water to 1\/2 inch depth. Bake at 350 degrees for 35 to 40 minutes.<\/p>\n From here you have two options: I prefer, instead, to sprinkle the superfine sugar, liberally and evenly, over the surface of each pudding (while it’s still in the ramekin) and then broil it lightly and evenly with a kitchen torch (a regular hardware-store blowtorch will work fine, too, if you buy a small adapter to go on the end) until the sugar has caramelized into a smooth, crunchy layer. In the past, I have used turbinado sugar, but I’ve decided that it’s too crunchy and I prefer the superfine, since it melts better into one, thin, smooth crunchy layer. Place the completed puddings (still in the ramekins) on a saucer, small plate or shallow bowl and serve. Warn your guests that the ramekins will be hot.<\/p>\n These are very, very yummy.<\/p>\n","protected":false},"excerpt":{"rendered":" This is my all-time favorite dessert. Ever. I love creme brulees and I love any kind of citrus dessert, but this dessert combines the best of both: tangy lemon flavor AND a crunchy broiled sugar topping. Mmmmmm…… The recipe was adapted from a Betty Crocker “back of the box” recipe. If you’re serving this dessert … Continue reading “Saucy Lemon Pudding”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-desserts","category-favorites"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=101"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/101\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nserves 6<\/p>\n
\n1 cup sugar
\n2 eggs, separated
\n2 Tbsp. lemon juice
\n2 Tbsp. finely grated lemon rind
\n(Having the lemon peel finely grated is important – I didn’t do a great job last time and they were little chunky bits of lemon in it. Chop it up a little with a knife after grating, if you need to.)
\n1\/3 cup flour
\n1 cup milk
\nOptional: 6 – 8 Tbsp. superfine (caster) sugar<\/p>\n
\nThe original recipe says to invert on a small plate and serve.<\/p>\n