Steamed Lemon Pudding (with some adaptations, I have included a fair simile here of a recipe developed originally by Karen DeMasco, Tom Colicchio’s pasty chef at Craft in New York City/
1 tablespoon unsalted butter
3/4 cup plus 2 tablespoons sugar
5 tablespoons flour
Finely grated zest of 2 lemons
3 eggs, separated
1 cup buttermilk
1/4 cup lemon juice
1 pint blueberries, optional
2/3 cup heavy cream, whipped, optional.
1. Heat oven to 375 degrees. Lightly butter six four-ounce ramekins or foil muffin cups. Dust each with 1 teaspoon sugar, shaking out any excess.
2. In small bowl, mix remaining sugar with flour and lemon zest. In large bowl, lightly beat egg yolks, and stir in buttermilk and lemon juice.
3. Whip egg whites until softly peaked. Whisk sugar mixture into buttermilk mixture. Fold in beaten egg whites in thirds. Spoon batter into prepared containers. Place in baking pan, and add hot water to pan to come halfway up sides of ramekins or tins. Cover pan completely with foil.
4. Bake about 15 minutes, until batter begins to puff. Remove foil, and bake another 15 minutes or so, until tops begin to brown and are springy to touch. A little cracking is fine.
5. Remove from oven, and serve warm. If you make the pudding in advance, allow it to cool to room temperature, and unmold to serve, or reheat in warm water bath, and serve warm. Fresh blueberries and whipped cream can be served alongside.
Yield: 6 servings.
Adapted from a recipe appearing in New York Times, Living Section, Series: The Chef, August 8, 2001.
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