Amuse’s Warm Lemon Soufflé Pudding

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(Serves 8–10)
4 ounces unsalted butter
1 1/2 cups sugar
6 large eggs
3/4 cup flour
1 cup fresh lemon juice
2 cups whole milk
1 cup heavy cream
1/2 lemon, zest only
Powdered sugar to garnish
Fresh mint to garnish
Strawberries to garnish
 
Cream butter and sugar for five minutes. Add egg yolks one at a time and incorporate well. Add flour and mix until also incorporated. Add lemon juice. Stir in milk and cream until smooth. In a separate bowl, whip egg whites to medium peaks and fold together with milk mixture. Pour into a greased pan. Bake over a water bath or 1 hour at 325 degrees until brown on top and semi-set. To serve, dust with powdered sugar and garnish with mint and fresh strawberries.

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