Warm lemon pudding

Warm lemon pudding

Total: 1 hr 20 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 162 kcal
, Fat: 7 g
, Carbohydrate: 17 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 dl milk
1 vanilla pod, cut lenghtwise, seeds scratched out
50 g sugar
3 fresh eggs
1 organic lemon, grated zest and the juice

To cook

icing sugar *-*
½ organic lemon, thinly sliced
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4 ovenproof ramekins, each approx. 150 ml

How it's done

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Bring the milk to the boil in a pan with the vanilla pod and seeds, remove the vanilla pod. Whisk the eggs and sugar in a bowl. Slowly pour the hot milk into the egg mixture, stirring with a whisk. Slowly add the lemon zest and juice, stirring constantly. Pour the liquid through a sieve into a measuring jug. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.

To cook

Approx. 50 mins. in the centre of an oven preheated to 160°C. Remove from the oven, remove the foil, dust the puddings with icing sugar, decorate with slices of lemon, serve warm.

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