I’m back! I’m back. Unfortunately my ailing grandpa passed last weekend so I’ve been doing family stuff. It’s not the best way to see extended family but it’s nice to see them, all the same. Also, have you ever been to a SUPER SOUTHERN funeral? If not, try to get invited to one at some point in your life. There’s a lot of pomp and circumstance and more food in one place than I’ve ever seen in my life. EVER. Like, 45 casserole dishes. Look:
My grandfather was a proud Army veteran and recipient of a Purple Heart. Hug a serviceman today. And hug your spouse too, if you have one. He and my grandma were happily married for 67 years.
Ahem. Well…that was uplifting.
Food! I’ve been making a lot of desserts lately for some reason…I think I’m on a mission to build a reportoire of dessert recipes my husband will eat since he doesn’t like cake or cookies much. (Although I have to say, I’m wearing him down. Slow and steady.) I made these lemon ‘puddings’ once before and they were great – and I specifically remember not having fresh lemon juice and they worked out fine even with the refrigerated stuff.
This time around they came out less pudding-y and more like little souffles. How very French, right? They’re not too sweet and really light – perfect after a pasta meal or Thai food or something. Because that’s practically all we eat at my house.
LEMON PUDDING SOUFFLES
makes 4 mini-souffles
original recipe from Real Simple
3/4 cup granulated sugar + 2 Tbsp.
1/3 cup all purpose flour
3 large eggs, separated
2 Tbsp. butter, room temp
1 cup milk (the more fat the better)
1 tsp. lemon zest
1/3 cup lemon juice (about 1.5 lemons)
1/2 tsp salt
1. Heat oven to 350 degrees. Spray four small souffle dishes/ramekins (I used the dishes from my creme brulee kit). Place them in the bottom of a large roasting pan. In a medium bowl, whisk together the 3/4 cup granulated sugar and flour and set aside.
2. In a second bowl, whisk together the egg yolks and butter until combined. Slowly whisk in the milk and lemon juice and the zest. Add the wet mixture to the sugar mixture then whisk just until smooth. Using an electric mixer, beat the egg whites and salt together over high speed until stiff peaks form (about 3 minutes.) In three additions, gently fold the egg whites into the sugar/lemon mixture – be very gentle and try not to deflate the egg whites!
3. Divide the mixture among the ramekins then sprinkle the tops with the 2 Tbsp. reserved sugar. Add enough hot water to the roasting pan to come halfway up the sides of the ramekins and bake just until beginning to brown on top, about 20 minutes. Allow to cool before serving.