LEMON PUDDING
Citronpudding
grated zest from 1 lemon
4 tablespoons fresh lemon juice
1/3 cup milk
5 tablespoons flour
Beat egg yolks and sugar until fluffy. Blend in lemon zest, juice, milk and flour. Beat the egg whites until stiff in a bowl and gently turn them into the batter. Pour in a small, round and greased oven-proof dish and bake in a waterbath in the oven at 300F for about 40 minutes. Cover with something if it gets too dark.
Citronpudding
This pudding has a lovely lemony taste. It’s baked
in the oven, in a waterbath – an easy-made dessert with just a few simple
ingredients.
4 servings
3 eggs
1/3 cup sugargrated zest from 1 lemon
4 tablespoons fresh lemon juice
1/3 cup milk
5 tablespoons flour
Beat egg yolks and sugar until fluffy. Blend in lemon zest, juice, milk and flour. Beat the egg whites until stiff in a bowl and gently turn them into the batter. Pour in a small, round and greased oven-proof dish and bake in a waterbath in the oven at 300F for about 40 minutes. Cover with something if it gets too dark.
Serve lukewarm or cold.
Enjoy!
Bella
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