Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pudding
To cook
Utensils
4 ovenproof ramekins, each approx. 150 ml
How it's done
Pudding
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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