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Luscious Lemon Soufflé Pudding

 
One serving costs about $0.49

$0.49 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:15%

Spoonacular Score: 15%

 

Luscious Lemon Soufflé Pudding might be just the dessert you are searching for. This vegetarian recipe serves 6 and costs 49 cents per serving. One serving contains 304 calories, 5g of protein, and 10g of fat. This recipe from Foodista has 1 fans. Head to the store and pick up vanilla, powdered sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. Try Luscious Lemon Pudding, Luscious lemon pudding with summer berries, and Lemon Souffle Pudding for similar recipes.

Ingredients

Servings:
1.59 oz
1.59 oz unsalted butter
unsalted butter
0.13 tsps
0.13 tsps cream of tartar
cream of tartar
3
3  eggs
eggs
1.76 oz
1.76 oz flour
flour
2 Tbsps
2 Tbsps lemon juice
lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
some
some powdered sugar
powdered sugar
some
some salt
salt
7.06 oz
7.06 oz sugar
sugar
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup low fat light whole milk
low fat light whole milk
1.59 oz unsalted butter
1.59 oz
unsalted butter
0.13 tsps cream of tartar
0.13 tsps
cream of tartar
3  eggs
3
eggs
1.76 oz flour
1.76 oz
flour
2 Tbsps lemon juice
2 Tbsps
lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
some powdered sugar
some
powdered sugar
some salt
some
salt
7.06 oz sugar
7.06 oz
sugar
1 tsp vanilla
1 tsp
vanilla
1 cup low fat light whole milk
1 cup
low fat light whole milk

Equipment

kitchen towels
kitchen towels
mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
ramekin
ramekin
ladle
ladle
blender
blender
kitchen towels
kitchen towels
mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
ramekin
ramekin
ladle
ladle
blender
blender


Instructions

  1. Preheat the oven to 325F (170C). Butter 6 individual ramekins or pyrex bowls.
  2. Remove and set aside 2 Tbs of the sugar.
  3. Separate the eggs: place the yolks in a large mixing bowl and the whites place in a separate bowl preferably plastic or metal.
  4. Cream the butter with the rest of the sugar (1 cup less the 2 Tbs) until blended and fluffy.
  5. Beat in the yolks, one at a time, beating after each addition until blended.
  6. Beat in the vanilla and the lemon zest.
  7. Add the flour and the salt and beat just until combined.
  8. With the mixer on low, beat in the milk and the lemon juice. It will be very liquid.
  9. In the separate bowl with very clean beaters, beat the egg whites with the cream of tartar until foamy and then until soft peaks form.
  10. Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.
  11. Fold the whites into the yolk/lemon batter just until incorporated and you have no more chunks of whites.
  12. Using a ladle, fill the 6 ramekins with the batter almost to the top.
  13. Place the filled ramekins in a large baking pan (placing a piece of newspaper on the bottom of the pan keeps the water of the water bath from boiling) and very carefully (so as not to get any water in the lemon batter) fill the pan with hot water, so that the water is halfway up the ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you having to lift and move the baking pan after it is filled and risk splashing the water into the batter.
  14. Bake for 40 45 minutes. The tops will be puffed up, maybe to 1 inch (1 2 cm) above the rim of the ramekins, and a deep golden brown.
  15. Remove the baking pan from the oven then carefully remove the ramekins from the water bath onto a kitchen towel.
  16. Allow to cool slightly before serving. Like a souffl, the tops will sink a bit when cooling.
  17. Serve hot or warm they can be eaten later but are best when fresh from the oven or just slightly cooled with a sprinkling of powdered sugar or a dollop of whipped cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.49
Ingredient
45 grams unsalted butter
⅛ teaspoons cream of tartar
3 eggs
50 grams flour
2 tablespoons lemon juice
1 tablespoon lemon zest
some powdered sugar
200 grams sugar
1 teaspoon vanilla
1 cup low fat light whole milk
Price
$0.39
$0.03
$0.72
$0.07
$0.20
$0.50
$0.15
$0.28
$0.30
$0.33
$2.96

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
304k Calories
5g Protein
9g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
304k
15%

Fat
9g
15%

  Saturated Fat
5g
33%

Carbohydrates
50g
17%

  Sugar
43g
48%

Cholesterol
102mg
34%

Sodium
296mg
13%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
10%

Selenium
11µg
16%

Vitamin B2
0.22mg
13%

Phosphorus
89mg
9%

Vitamin A
372IU
7%

Folate
28µg
7%

Vitamin D
1µg
7%

Vitamin B12
0.39µg
7%

Calcium
63mg
6%

Vitamin B1
0.1mg
6%

Vitamin B5
0.54mg
5%

Iron
0.82mg
5%

Vitamin C
3mg
4%

Manganese
0.07mg
3%

Zinc
0.51mg
3%

Potassium
113mg
3%

Vitamin B6
0.06mg
3%

Vitamin E
0.45mg
3%

Vitamin B3
0.56mg
3%

Magnesium
9mg
2%

Copper
0.04mg
2%

Fiber
0.35g
1%

covered percent of daily need

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