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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 dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

Luscious Lemon Soufflé Pudding could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 6 and costs 49 cents per serving. One serving contains 303 calories, 5g of protein, and 10g of fat. If you have lemon juice, milk, flour, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user bekahb. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Luscious Lemon Soufflé Pudding, Luscious Lemon Pudding, and Lemon Souffle Pudding.

Pudding works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.59 oz
1.59 oz unsalted butter to
unsalted butter to
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 whole light milk
low fat whole light milk
1.59 oz unsalted butter to
1.59 oz
unsalted butter to
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 whole light milk
1 cup
low fat whole light 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 to
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 whole light milk
Price
$0.39
$0.03
$0.72
$0.07
$0.20
$0.50
$0.15
$0.28
$0.30
$0.33
$2.96

Nutritional Information

Quickview
303 Calories
5g Protein
9g Total Fat
50g Carbs
0% Health Score
Limit These
Calories
303k
15%

Fat
9g
15%

  Saturated Fat
5g
33%

Carbohydrates
50g
17%

  Sugar
43g
48%

Cholesterol
102mg
34%

Sodium
242mg
11%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
10%

Selenium
10µg
15%

Vitamin B2
0.21mg
12%

Phosphorus
96mg
10%

Vitamin A
372IU
7%

Vitamin B12
0.43µg
7%

Calcium
67mg
7%

Folate
26µg
7%

Vitamin D
1µg
7%

Vitamin B1
0.1mg
7%

Vitamin B5
0.54mg
5%

Iron
0.81mg
5%

Vitamin C
3mg
4%

Zinc
0.53mg
4%

Vitamin B6
0.07mg
4%

Manganese
0.07mg
3%

Potassium
120mg
3%

Vitamin E
0.44mg
3%

Vitamin B3
0.57mg
3%

Magnesium
10mg
3%

Copper
0.03mg
2%

Fiber
0.35g
1%

covered percent of daily need

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