Flour-less Lemon Pudding & Flexibility

Hi everyone!! Welcome back to another week of Nikoli's Kitchen! This week on the show, we talk about flexibility, and I talk about finally nailing a homemade bread recipe. The featured recipe this week is adapted from the cooking blog at jocooks.com for her Luscious Lemon Pudding! Thank you so much for tuning in, and thank you so much for coming on this journey with me.

Check out Jo's original recipe for lemon pudding at https://www.jocooks.com/recipes/luscious-lemon-pudding.
Check out this week's featured recipe post at https://www.facebook.com/NikolisKitchen/photos/a.325612071245623/1089300418210114!

Featured Recipe Timecodes

26:30 - Intro
29:14 - Step One (Ingredients)
30:07 - Step Two (Preparing your Ramekins/Cocottes)
30:59 - Step Three (Making the Pudding)
33:03 - Step Four (Baking)

 

Featured Recipe for this Episode

~| Recipe is adapted from https://www.jocooks.com/recipes/luscious-lemon-pudding |~

3/4 c white sugar
2 T corn starch
4 eggs, separated
1/4 c melted unsalted butter
2 T lemon zest
3/4 c fresh-squeezed lemon juice
1-1/2 cups whole milk (I used a can of evaporated whole milk here)

Preheat oven to 350°.
Butter your cocottes and set aside. I used 4-12 oz cocottes and it held everything fine. The original recipe calls for either an 8-inch square glass baking dish or six ramekins. The pudding will have more of that top "cakey" texture to it if you use the ramekins since they are typically 8 oz. Go with what you're looking for more in this dessert.
Combine the corn starch and sugar in a bowl and whisk together; set aside.
Beat the egg whites with an electric mixer for several minutes until stiff peaks form and transfer them to another bowl for later use.
Add egg yolks into the bowl you used to beat the egg whites. Beat on mid-high until the yolk is thickened and lightened in color (please note, use a high-walled bowl for this, if you have a shallow bowl it will splash out quite a bit). 
Reduce speed to medium and add your butter, lemon zest, and lemon juice. Beat for another minute.
Continue beating at medium and add in your corn starch mixture and milk, adding a little of each and alternating as you go (so add corn starch mix, milk, corn starch mix, etc). You should have 5 total additions of corn starch mix v. 4 total additions of milk. 
Fold in the egg whites, mixing just until incorporated.
Spoon your pudding mixture into the prepared cocottes (I ended up with about 1-1/2 cups per).
Place the cocottes inside of a 9x13 baking dish (I had to use two). 
Fill the baking dish halfway up with hot water.
Bake in the oven for 55 minutes or until nicely golden on the top. 
Remove from the oven and cool. 

~| I'd be curious to try this recipe with the smaller ramekins as noted in the original recipe because I think it would also be very good to have more of a cakey texture on the top. As it is this turned out wonderfully but I bumped up the lemon juice and corn starch and reduced the sugar; I can't imagine how sweet this must be if you make it as noted. Please note if you want to use flour instead of corn starch, just double the amount of flour to 4T. This has a wonderfully tart lemon flavor to it but it's sweet enough to mute the tartness. It also finishes very light and doesn't feel like a super heavy dessert. |~

~| I will also note that I think I over-whipped my meringue so it didn't fold in quite so easily, so I had to grab a whisk and give it a quick whip so it was consistent throughout. Be careful not to do this. |~

 

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Guest Appearances

I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.

Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226

Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation

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