Lemon pudding with caramel

Name: Lemon pudding with caramel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 50 g soft butter; 200 g + 3-4 tablespoons sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 TABLESPOONS Flour; 1 TEASPOON Cornstarch; 1/2 TEASPOON Baking Powder; 250 ml Milk; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Grease; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
50 g soft butter
200 g + 3-4 tablespoons sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
2 TABLESPOONS Flour
1 TEASPOON Cornstarch
1/2 TEASPOON Baking Powder
250 ml Milk
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Grease
baking paper

Directions

1
Separate eggs. Cream butter and 200 g sugar with the whisk of the hand mixer. Stir in lemon zest and egg yolks. Sift flour, starch and baking powder over the mixture and fold in.
2
Stir in milk and lemon juice. Beat egg whites until stiff and fold in. Grease 4 large, ovenproof cups (approx. 350 ml each). Spread the sponge mixture into the cups and place on the oven rack.
3
Place in the preheated oven 2nd rail from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) Pour hot water into a high casserole dish until the dishes are half full of water.
4
Bake for 25-30 minutes until golden brown. Caramelise 3-4 tablespoons of sugar in a pan until golden brown, let it cool down a bit. Using a spoon, draw a pattern from the sugar onto a piece of baking paper. Let cool and break into decorative pieces.
5
Remove the cups, let them cool down briefly and put caramel pieces in. Serve immediately.