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Entry tags:
Roadhouse Blues, er, Yellows
his week's Resolution Recipe: Buckeye Roadhouse's Baked Lemon Pudding
butter for greasing
2/3 cup + 1/4 cup sugar
1/2 cup flour
1 1/2 cups buttermilk
1/2 cup fresh lemon juice
1 1/2 Tbsp grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggses, separated
Heat the oven to 250. Butter a 1 1/2 quart (= 5 cups) casserole.
Whisk 2/3 cup sugar and the flour in a large bowl. Add the buttermilk, lemon juice, and zest; whisk until smooth. In a separate bowl, whisk the melted butter with the egg yolks. Add a little buttermilk mixture to the egg yolks and stir to temper. Then add the eggses back into the buttermilk mixture and stir to blend.
Using an electric mixer, beat the egg whites on high speed until foamy. Gradually add the remaining 1/4 cup sugar, continuing the beat until soft peaks form. Fold the beaten whites into the lemon mixture in 3 additions until the batter is thick and smooth.
Pour into the casserole dish. Place the casserole in a large baking pan. Add enough water (see what didn't below) to come halfway up the sides. Bake until the top of the pudding is golden, about 50 minutes. If after 50 minutes the top of the pudding is not brown, place under a broiler for about 1 minute until it begins to color. Serve immediately.
What worked: This was quite good. Lemony without being sharp, sweet without being cloying. Nice brown color on top.
I am not good at folding in egg whites - it's not a skill I learned growing up, so I have a tendency to either leave streaks of white in the batter or over-mix and beat out all the air. That didn't actually seem to happen here though. The recipe says to serve with creme anglaise and berries. That would be faboo but it was fine without.
What didn't: You know how the recipe says that a bain marie should be with boiling water? No? That's because the recipe doesn't say that. I added room-temperature water and the heat transfer meant the bottom half of the baked pudding was still liquidy. Oops. Tasted good though.
Will I make it again? I tried it a second time. However, for some unknown reason the egg whites absolutely refused to whip. So the second bake was heavier and didn't brown on top.
This also might be nicer cut down a bit, in 4-oz ramekins (ramekin ramekin ramekin) so everyone gets an individual serving. Although that would make it harder to serve with creme anglaise poured over. Decisions, decisions.
butter for greasing
2/3 cup + 1/4 cup sugar
1/2 cup flour
1 1/2 cups buttermilk
1/2 cup fresh lemon juice
1 1/2 Tbsp grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggses, separated
Heat the oven to 250. Butter a 1 1/2 quart (= 5 cups) casserole.
Whisk 2/3 cup sugar and the flour in a large bowl. Add the buttermilk, lemon juice, and zest; whisk until smooth. In a separate bowl, whisk the melted butter with the egg yolks. Add a little buttermilk mixture to the egg yolks and stir to temper. Then add the eggses back into the buttermilk mixture and stir to blend.
Using an electric mixer, beat the egg whites on high speed until foamy. Gradually add the remaining 1/4 cup sugar, continuing the beat until soft peaks form. Fold the beaten whites into the lemon mixture in 3 additions until the batter is thick and smooth.
Pour into the casserole dish. Place the casserole in a large baking pan. Add enough water (see what didn't below) to come halfway up the sides. Bake until the top of the pudding is golden, about 50 minutes. If after 50 minutes the top of the pudding is not brown, place under a broiler for about 1 minute until it begins to color. Serve immediately.
What worked: This was quite good. Lemony without being sharp, sweet without being cloying. Nice brown color on top.
I am not good at folding in egg whites - it's not a skill I learned growing up, so I have a tendency to either leave streaks of white in the batter or over-mix and beat out all the air. That didn't actually seem to happen here though. The recipe says to serve with creme anglaise and berries. That would be faboo but it was fine without.
What didn't: You know how the recipe says that a bain marie should be with boiling water? No? That's because the recipe doesn't say that. I added room-temperature water and the heat transfer meant the bottom half of the baked pudding was still liquidy. Oops. Tasted good though.
Will I make it again? I tried it a second time. However, for some unknown reason the egg whites absolutely refused to whip. So the second bake was heavier and didn't brown on top.
This also might be nicer cut down a bit, in 4-oz ramekins (ramekin ramekin ramekin) so everyone gets an individual serving. Although that would make it harder to serve with creme anglaise poured over. Decisions, decisions.