Lemon Custard Puddings With Honey Anglaise Recipes

CUSTARD (AKA CREME ANGLAISE)

Steps:

• Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
• Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
• Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
• Remove vanilla pod from milk and discard.
• While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
• Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
• Remove from heat.
• Optional: strain to make extra silky smooth.
• Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON OR ORANGE SPONGE CUSTARD (PUDDING)

Steps:

• Preheat oven to 350.
• Butter a loaf pan (not PAM, use butter) or ramekins.
• Cream butter, sugar, fruit rind.
• Add egg yolks and beat well.
• Stir in flour.
• Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
• Fold in beaten egg whites.
• Pour into baking dish.
• Place baking dish in larger pan with about 1" water.
• Carefully place in oven; water will slosh about, so move slowly.
• Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
• Serve warm or cold.
• The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
• Serves 4 generous portions; 6 if you just want to tease everyone.

LEMON CUSTARD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
• In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
• Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
• In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
• Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

HONEY CUSTARD

Steps:

• Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

LEMON CUSTARD PUDDINGS WITH HONEY ANGLAISE

Steps:

• To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
• Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
• In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
• Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
• Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
• The batter will be airy and loose, divide the batter equally among the prepared ramekins.
• Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
• Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
• Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
• In a medium bowl, whisk the yolks and honey to blend.
• Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
• Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
• Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
• Cover and refrigerate until ready to serve.
• To serve dust the hot puddings with icing sugar and then serve with the anglaise.