Lemon Custard Puddings With Honey Anglaise Recipes

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.

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

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.

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.

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.

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

Steps:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.