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Receta Lemon Cake Pudding
by Global Cookbook

Lemon Cake Pudding
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  Raciónes: 4

Ingredientes

  • 2 lrg Large eggs
  • 1 c. Warm lowfat milk
  • 1 c. Sugar
  • 1/4 c. All-purpose flour
  • 1 Tbsp. Grated lemon rind
  • 3 Tbsp. Fresh lemon juice Whipped cream

Direcciones

  1. Beat egg yolks till thick and pale. Gradually stir one-fourth of warm lowfat milk into yolks; add in to remaining warm lowfat milk, stirring constantly. Combine sugar and flour; gradually whisk into lowfat milk mix. Whisk in lemon rind and juice. Beat egg whites at high speed with an electric mixer till stiff peaks form; fold into yolk mix. Pour proportionately into 4 lightly greased 10-oz custard c.. Place c. into a 13x9-inch pan. Add in warm water to pan to a depth of one inch. Bake at 300F for 40 min or possibly till set.
  2. Invert onto serving dishes; serve hot with whipped cream.
  3. Yield: 4servings