Fluffy, sweet-tart lemon custards servedin a pool of strawberry sauce.
Recipe: Lemonberry SaxonPudding
1 cup granulated sugar – divided use
Butter three*, 3-cup ovenproof molds orbowls; dust with sugar and set aside.
In saucepan combine 1/2 cup of the sugarwith milk, butter and lemon peel; heat to melt butter. Combineflour and cornstarch; stir into hot milk mixture just to blend(mixture may be lumpy). Pour into blender or food processor fittedwith metal blade. With machine running, add eggs yolks, thenlemon juice; whirl until smooth. Pour into mixing bowl; set aside.
Beat egg whites and cream of tartar untilfoamy. Gradually add remaining sugar and beat to form soft peaks.
Fold egg whites into milk mixture, spoonequal amounts into the prepared molds.
Set molds in large pan and pour in hotwater to a depth of 1-inch.
Bake in 350°F (175°F) oven 25to 30 minutes until lightly browned and set.
Remove molds from water bath. Cool 5 minutes;loosen edges and invert onto large serving plate.
Serve warm or chilled. Spoon some of theStrawberry Sauce around the puddings and pass remaining sauceseparately.
3/4 cup milk
1/2 cup butter or margarine
1 tablespoon grated lemon peel
1/3 cup all-purpose flour
1/3 cup cornstarch
6 large eggs, separated
1/3 cup fresh lemon juice
1/8 teaspoon cream of tartar
Strawberry Sauce (recipe follows)
Makes 6 servings.
Strawberry Sauce:Thaw 1 (20-ounce) package frozen whole California strawberries.Rub through a sieve or strainer to remove seeds. Stir in 1/4-cuphoney and 2 ounces amaretto (optional). Chill. Makes about 11/2 cups.
*Six individual 12-ounce souffldishes or ovenproof molds may be substituted for the larger molds.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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