Ingredients for Lemon And Vanilla Puddle Pudding
- 1 cup (2 sticks) softened unsalted butter
- Golden Caster Sugar
- Lemon
- ¼ cup fresh lemon juice
- Eggs
- All Purpose Flour
- 1 cup whole milk
- Vanilla Extract
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How to Make Lemon And Vanilla Puddle Pudding
- Preheat oven to 350°F (175°C).
- In a food processor, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and the zest of 2 lemons until light and fluffy.
- Add ¼ cup fresh lemon juice, 4 large egg yolks, 2 cups all-purpose flour, 1 cup whole milk, and 1 teaspoon vanilla extract, one at a time, mixing until a smooth batter forms.
- In a separate bowl, whisk 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Butter a 9-inch ovenproof souffle dish or baking dish. Pour batter into the prepared dish. Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the souffle dish (bain-marie).
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs, and the lemon curd is set underneath.
- Let cool slightly before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
205g
Fat
44g
Carbs
22g