Try this Lemon Pepper Pudding recipe, or contribute your own.
Suggest a better descriptionIn a bowl combine sugar, a dash of salt and pepper and flour. Stir in melted butter, lemon peel and juice. Combine milk, egg yolks, and add to the lemon mixture. Fold in egg whites. Pour mixture into an 8- by 8- by 2-inch baking pan, or individual souffle cups (place these into a large pan). Place in the oven. Pour hot water into the large pan in the oven 1 1/2 to 2 inches deep. Bake the large pan at 350 for 40 minutes. If using the smaller souffle cups, 20 to 25 minutes until golden. Serve warm. This recipe yields 6 servings. Comments: This dessert is interesting. The cake bakes on top and a creamy lemon pudding rests at the bottom. Dust with powdered sugar and top with fresh strawberries. Source: "CHEF DU JOUR - (Show # DJ-9217) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Chef Cynthia Long
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 servings | ||
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Calories: 375 | ||
Calories from Fat: 55 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 113.9mg | 4 % | |
Potassium 69.3mg | 2 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 81.5g | ||
Protein 1.3g | 2 % | |
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: 375
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