These light, delicious puddings can be made ahead and then reheated in a water bath just before unmolding and serving. They’ve been popular since Craft opened, and they work particularly well with a side of fresh blueberries or berry compote.–Tom Colicchio
LC Pass A Spoon, Please Note
These pillowy puddings practically resonate with lemony loveliness. Pass a spoon, please.
Special Equipment: Ramekins
Lemon Steamed Pudding Recipe
- Quick Glance
- 15 M
- 1 H
- Serves 6
- 2 large eggs, separated
- 1/2 cup granulated sugar, plus more for the ramekins
- 3 tablespoons plus 1 teaspoon all-purpose flour
- Pinch kosher salt
- 2/3 cup buttermilk (either low-fat or full-fat)
- 2 1/2 tablespoons fresh lemon juice
- Finely chopped zest of 1 1/2 lemons, preferably organic
- 1. Heat the oven to 300°F (150°C). Butter and lightly sugar six 4-ounce ramekins, tapping out any excess sugar.
- 2. Beat the egg whites until they hold soft peaks. Sift the sugar with the flour and salt.
- 3. In a stand mixer using the whisk attachment, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Gradually add the flour mixture, then switch to a spatula and gently fold in the egg whites. Divide the batter among the prepared ramekins.
- 4. Place the puddings in a water bath (that is to say, place the ramekins in a large roasting pan, place the pan on the oven rack, and then carefully fill the pan with enough hot water to come halfway up the sides of the ramekins). Cover the entire water bath situation with a large sheet of aluminum foil, crimping it to seal it tightly. Bake until the puddings puff and the surface seems almost firm, about 25 minutes. Then uncover the ramekins and continue baking until the tops are lightly golden and the puddings spring back when touched, about 15 minutes more.
- 5. Invert the puddings onto individual serving plates and serve warm.
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Lemon Steamed Pudding Recipe © 2003 Tom Colicchio. Photo © 2003 Bill Bettencourt. All rights reserved.
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