Best Lemon Custard Puddings With Honey Anglaise Recipes

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LEMON CUSTARD PUDDINGS WITH HONEY ANGLAISE



Lemon Custard Puddings With Honey Anglaise image

This is a Curtis Stone recipe developed for Coles, he served it with a honey anglaise but I only intend making the puddings, times are estimated.

Provided by ImPat

Categories     Dessert

Time 40m

Yield 4 puddings, 4 serving(s)

Number Of Ingredients 11

unsalted butter (at room temperature to coat ramekins)
3 eggs (Range Free separated)
2/3 cup caster sugar
2 teaspoons lemon zest (fine)
1 cup full-cream milk
1/2 cup lemon juice (fresh)
1 pinch salt
2 tablespoons almonds, icing sugar (flaked toasted and roughly chopped, sifted for dusting)
1/2 cup full-cream milk
2 egg yolks (large free range)
1 tablespoon honey

Steps:

  • To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
  • Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
  • In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
  • Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
  • Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
  • The batter will be airy and loose, divide the batter equally among the prepared ramekins.
  • Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
  • Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
  • Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
  • In a medium bowl, whisk the yolks and honey to blend.
  • Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
  • Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
  • Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
  • Cover and refrigerate until ready to serve.
  • To serve dust the hot puddings with icing sugar and then serve with the anglaise.

Nutrition Facts : Calories 310.9, Fat 10.8, SaturatedFat 3.8, Cholesterol 231.7, Sodium 150, Carbohydrate 45.8, Fiber 0.7, Sugar 43.4, Protein 9.8

LEMON OR ORANGE SPONGE CUSTARD (PUDDING)



Lemon or Orange Sponge Custard (Pudding) image

From that old standby, The Joy of Cooking. It makes a dessert that has a pudding/custard bottom with a spongy top. I have not decided over the many years I have cooked this if the orange or lemon is my favorite. If I could not have chocolate on a desert island, I would want lemon. I serve it only for company, for some reason, so my friends for four decades get it tomorrow night! Watch the oven carefully; you want the top browned, but not burned.

Provided by mammamia 2

Categories     Dessert

Time 1h20m

Yield 1 pan, 4-6 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1 1/2 tablespoons butter
1 tablespoon grated orange rind or 2 teaspoons lemon rind
3 egg yolks
3 tablespoons flour
1/3 cup orange juice or 1/4 cup lemon juice
1 cup milk
3 egg whites, beaten stiff, not dry

Steps:

  • Preheat oven to 350.
  • Butter a loaf pan (not PAM, use butter) or ramekins.
  • Cream butter, sugar, fruit rind.
  • Add egg yolks and beat well.
  • Stir in flour.
  • Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
  • Fold in beaten egg whites.
  • Pour into baking dish.
  • Place baking dish in larger pan with about 1" water.
  • Carefully place in oven; water will slosh about, so move slowly.
  • Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
  • Serve warm or cold.
  • The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
  • Serves 4 generous portions; 6 if you just want to tease everyone.

Nutrition Facts : Calories 304.2, Fat 9.7, SaturatedFat 5.2, Cholesterol 161.6, Sodium 107.5, Carbohydrate 47.9, Fiber 0.4, Sugar 39.5, Protein 7.3

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