Try this Baked Lemon Pudding recipe, or contribute your own.
Suggest a better descriptionPlace 8 ramekins in cool water bath half way up. Oven temperature should be at 350 to 375 degrees. Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, and milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer. Hand whip the egg whites to medium peak. (Since theres no sugar in them its quite easy to over whip them on the machine.) With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until light golden and semi-firm. (about 15 minutes) Cool. Pudding may be served cold or room temperature. Yield: 8 servings NOTES : Recipe courtesy of Ann Michele Andrews, Pastry Chef of Judson Grill, NYC Recipe by: IN FOOD TODAY SHOW #INB269
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2950g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 5087 | ||
Calories from Fat: 1767 (35%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 196.3g | 262 % | |
Saturated Fat 76.4g | 382 % | |
Monounsaturated Fat 69.4g | ||
Polyunsanturated Fat 22.2g | ||
Cholesterol 6471.9mg | 1991 % | |
Sodium 2459.2mg | 85 % | |
Potassium 3034.8mg | 80 % | |
Total Carbohydrate 677.5g | 199 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 674.6g | ||
Protein 194g | 277 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5087
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.