Baked Lemon Pudding in the Hamptons
The day I arrived at my inlaws’ home in East Hampton, John’s dad made one of his famous dins, this time spinach souffles with rock shrimp sauce followed by braised beef short ribs with couscous. For dessert…this luscious lemon pudding. God I love lemon desserts – better than chocolate. Yeah, I just said that.
The pudding is easy to pull together and best made ahead – that’s party food in my book. The top emerges golden and crusty but when you spoon into it, it’s all soft lemon pudding-y, luscious and creamy. He serves it plain, which is amazing, but I could imagine adding a berry sauce and perhaps even softly whipped cream to you know, gild the lily, Hamptons-style.
Baked Lemon Pudding
John S. Levy
*Make this pudding the day before you plan to serve it.
6 eggs, separated
3 lemons, rind grated, juiced
6 Tbsp. flour
4 1/2 c. whole milk
1 1/2 c. soft butter
3 c. sugar
Preheat oven to 350 degrees F. Butter a large souffle dish with some of the softened butter. Set out a large baking pan—large enough to hold the souffle dish.
In the bowl of a stand mixer, beat the egg whites to stiff peaks. Transfer whites to a large bowl.
Return the bowl to the mixer and add the egg yolks, lemon rind, lemon juice, flour, milk, butter, and sugar. Beat until smooth and light, about 4 minutes.
Pour the egg yolk mixture over the egg whites and gently fold together. Transfer mixture to the buttered souffle dish. Set the souffle dish in the larger baking pan and add enough water to come at least 1-inch up the side of the souffle dish.
Bake pudding for 1 1/2 hours or until knife comes out clean and pudding is brown on top. Cool on a rack to room temperature, then refrigerate overnight.