July 2007
Lemon Souffléd Pudding with Blueberry Sauce

6 TBS unsalted butter, plus extra for buttering soufflé dishes
1 cup sugar
1 TBS finely grated lemon zest
3 large eggs, separated
⅓ cup all-purpose flour
⅓ cup lemon juice, freshly squeezed
1½ cups whole milk
Confectioners’ sugar and Blueberry Sauce for garnish

Preheat oven to 350ºF.

Special Equipment: six ¾-cup soufflé dishes, roasting pan, standing mixer

Butter six ¾-cup soufflé dishes. Place dishes in a large roasting pan lined with a towel or with newspaper.

In the bowl of an electric mixer cream the butter. Add the sugar and lemon zest and continue beating until combined. Add the egg yolks, one at a time, beating well after each addition. Beat in the flour and then the lemon juice. Gradually add the milk. The mixture may appear curdled.

Beat the egg whites in a stainless steel bowl until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff but not dry. Fold one-third of the whites into the base to lighten it and then fold in the remaining whites.

Divide the mixture among the prepared dishes. Pour enough hot water into the roasting pan to come halfway up the sides of the dishes. Bake the souffléd puddings approximately 25 minutes, or until puffed and firm to the touch. Allow them to stand at room temperature. With a teaspoon break open the center of each pudding and pour in a little of the blueberry sauce. Garnish with a dusting of confectioners’ sugar and serve.

BLUEBERRY SAUCE:

16 oz. fresh blueberries, if frozen thaw first
6 TBS sugar
1 TBS lemon juice
¼ cup water

In a small saucepot combine the blueberries, sugar, lemon juice, and water. Bring to a simmer and cook to desired consistency. Correct the seasoning with additional sugar or lemon juice to taste. For a smoother texture, the cooled sauce may be pureed in a food processor or blender. Strain before serving.