Lemon Steamed Pudding

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by Tom Colicchio
from Craft of Cooking
(Clarkson Potter, 2003)
Serves 6

These light, delicious puddings can be made ahead and then reheated in a water bath before unmolding and serving. They’ve been popular since Craft opened, and they work particularly well with a side of fresh blueberries.—Tom Colicchio

convert Ingredients
1/2 cup sugar plus additional for dusting ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch Kosher salt
2/3 cup buttermilk
2 1/2 tablespoons fresh lemon juice
Finely chopped zest of 1 1/2 lemons

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Directions
1. Heat the oven to 300°F (150°C). Butter and lightly sugar six 4-ounce ramekins.

2. Beat the egg whites until they hold soft peaks, then set them aside. Sift the sugar with the flour and salt.

3. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Gradually add the flour mixture, then fold in the egg whites. Divide the batter among the prepared ramekins.

4. Place the puddings in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come halfway up the ramekins) and cover with aluminum foil. Bake until the puddings rise and are almost firm, about 25 minutes, then uncover and continue baking until the tops are lightly golden and the puddings spring back when touched, about 15 minutes more.

5. Unmold and serve warm alone, with fresh berries, or with berry compote.

Recipe © 2003 Tom Colicchio. All rights reserved.