Name: Lemon Snow Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1-1/2 cups water -; Juice of 1 large lemon (1/4 cup) -; 3/4 cup sugar -; 1/2 teaspoon salt -; 2 tablespoons cornstarch -; 2 tablespoons cold water -; 3 large egg whites -; CUSTARD SAUCE: -; 3 large egg yolks -; 1/2 cup sugar -; 1/8 teaspoon salt -; 1 cup whole milk -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Snow Pudding

1. 1-1/2 cups water -

2. Juice of 1 large lemon (1/4 cup) -

3. 3/4 cup sugar -

4. 1/2 teaspoon salt -

5. 2 tablespoons cornstarch -

6. 2 tablespoons cold water -

7. 3 large egg whites -

8. CUSTARD SAUCE: -

9. 3 large egg yolks -

10. 1/2 cup sugar -

11. 1/8 teaspoon salt -

12. 1 cup whole milk -

13. 1 teaspoon vanilla extract -

How to cook deliciously - Lemon Snow Pudding

1. Stage

In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear.

2. Stage

In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool.

3. Stage

Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar and salt until blended. Stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, 6-8 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.

4. Stage

Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.

5. Stage

To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.