Warm Lemon Pudding Cake w/Seasonal Fruit

Old – Fashion Lemon Pudding Cake With Seasonal Fruit-- Chef Jim Rhegness/Penta Career Center

Warm Lemon Pudding Cake

Softened Butter   1 oz
Sugar   5 oz.
Salt   1/8 teaspoon
Egg Yolks  3 ea.
All purpose flour  1 oz
Lemon Juice   2 oz
Finely grated lemon rind  ¾ teaspoon
Milk  1 cup
Egg Whites   4 each

xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" / Method:

        1.  Preheat oven to 350 Degrees.  Liberally butter 6 small ramekins with some softened butter.  Place 3 Layers of paper towels in the bottom of a shallow, full hotel pan.  Lay the ramekins in the hotel pan.

Combine the softened butter with the sugar and salt with a paddle.  Beat in the egg yolks, then the flour, mixing until smooth.   Add the lemon rind and juice and then the milk.

Beat the egg whites to the medium peaks, and then fold into the mixture with a whip.

Immediately ladle the mixture into the buttered ramekins, filling 1/8 inch from the top.  Pour enough boiling water in the pan to reach halfway up the sides of the ramekins.

Place in the oven and bake until the custard is set in the center springs back.  Let the puddings stand in the water bath for 10 min.  Chill until service.

Warm the pudding cakes in the oven before service to serve warm.

 Seasonal Fruit

 Sugar   4 oz
Water  12 oz
Vanilla bean, split  ½ ea
Lemon juiced   ½
Dried apricots  ¼ cup
Dried Cherries  ¼ Cup
Dried Currants  ¼ cup
Dried Golden Raisins  ¼ Cup

 Method:

  1. class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in">Combine the sugar, water, vanilla bean and the lemon juice
  2. class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in">Bring the water to boil and pour over the dried fruit.  Let rehydrate in the syrup and store fruit in the syrup until needed.
  3. class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in">Be sure the seasonal fruit is at room temperature before serving.

 Vanilla Sauce (Crème Anglaise)

 Light Cream                           2 cups
Vanilla Bean                          ½ each
Sugar                                      4 oz
Egg yokes                             6 – 8 ea
Salt                                         tt

  1. class="MsoNormal" style="mso-list: l2 level1 lfo3; tab-stops: list .5in">Combine the cream, vanilla bean, and half the sugar in a pot heat the mixture to a boil
  2. class="MsoNormal" style="mso-list: l2 level1 lfo3; tab-stops: list .5in">Blend the remainder of the sugar with the egg yolks until smooth.  Temper this mixture with the heated cream-sugar mixture.  Return the tempered yolks to the cream mixture.
  3. class="MsoNormal" style="mso-list: l2 level1 lfo3; tab-stops: list .5in">Cook the sauce over low heat, stirring constantly., until it reaches nappe (lightly coats the back of the spoon)
  4. class="MsoNormal" style="mso-list: l2 level1 lfo3; tab-stops: list .5in">Strain the sauce into a clean Bain Marie, and then cool it in and ice water bath.  Keep the sauce refrigerated.

 Note: 

1. If light cream is unavailable, blend 1-pint milk with one-pint heavy cream.