Recipe courtesy of Ann Michele Andrews
Baked Lemon Pudding with Poppy Seed Cream
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 420
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 8
- Cholesterol
- 186
- Sodium
- 86
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
6 eggs
4 tablespoons butter
1 cup sugar
1 1/2 cups lemon juice
1 cup milk
1/4 cup flour
1/4 cup cornstarch
Poppyseed Cream, recipe follows
Poppy Seed Cream:
1 cup milk
3 tablespoons sugar
1 vanilla bean, scraped
3 yolks
1 tablespoon cornstarch
1 tablespoon butter
1 tablespoon poppy seeds
2 lemons, zested
1 cup cream, whipped
Directions
- Preheat oven to 350 degrees F. Place 8 ramekins in cool water bath halfway up.
- Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer.
- Hand whip the egg whites to medium peak. Since there is no sugar in them, it's quite easy to over whip them on the machine.
- With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until lightly golden and semi-firm, about 15 minutes. Cool. Pudding may be served cold or room temperature. Serve topped with the Poppy Seed Cream.
Poppy Seed Cream:
- Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return them to the pot, cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool.
- Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom.