3 large eggs, separated
1 1/2 cups milk
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons butter, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Powdered sugar for garnish
Strawberry Sauce (see recipe below)
Preheat oven to 350*F (160*C). Generously
butter six 3/4 cup ramekins and place in a 13 x 9 x 2-inch baking
pan.
Combine the egg yolks, milk, lemon juice,
and zest in a large bowl. Using an electric mixer, beat until
frothy, about 2 minutes. Add the butter, sugar, flour and salt,
and beat until smooth.
In a separate bowl, beat the egg whites
until stiff peaks form. Gently fold into the yolk mixture, being
careful not to over mix.
Divide the batter among the prepared cups.
Pour enough warm water into the roasting pan to come halfway
up the sides of the dishes.
Bake until puffed and lightly firm to
the touch, 25 to 30 minutes. Remove from the oven and cool slightly.
Spoon 1/2 cup of the strawberry sauce
onto 6 dessert plates. Loosen the sides of each pudding cake
with a thin spatula or knife and carefully turn out onto the
prepared plates. Sift the tops of the pudding cakes with powdered
sugar. Serve warm.
Makes 6 servings.
Strawberry Sauce:
6 cups fresh strawberries, stemmed and
hulled*
1/3 cup honey or white corn syrup or to taste
In a food processor or blender, puree
2 cups of strawberries on high speed and transfer to a medium-sized
bowl.
Slice the remaining strawberries and add
to the pureed strawberries. Stir in the honey or corn syrup;
using more or less according to personal preference.
Serve sauce at room temperature for best
flavor.
Makes 3 cups.
*Frozen whole strawberries, thawed slightly,
may be substituted for the fresh strawberries when not in season.
