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Receta Lemon Pound Cake Pudding With Hot Toddy Sauce
by Global Cookbook

Lemon Pound Cake Pudding With Hot Toddy Sauce
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  Raciónes: 6

Ingredientes

  • 1/2 lb Butter, at room temperature
  • 1 1/2 c. Sugar
  • 6 x Large eggs
  • 3 c. Flour
  • 1/2 tsp Baking pwdr
  • 1 c. Buttermilk
  • 1 Tbsp. Lemon zest
  • 6 x Yolks
  • 1 x Lemon, zested
  • 1/3 c. Lemon juice
  • 3/4 c. Sugar
  • 6 Tbsp. Butter
  • 3/4 c. Sugar
  • 2 c. Half and half
  • 1 c. Heavy cream
  • 3 x Large eggs
  • 2 x Yolks
  • 12 Tbsp. Butter
  • 2 2/3 c. Brown sugar
  • 8 Tbsp. Lemon juice
  • 1 1/4 c. Bourbon whiskey

Direcciones

  1. Preheat oven to 350 degrees.
  2. Place butter in an electric mixer. Add in sugar slowly till well mixed.
  3. Slowly add in Large eggs, beating after each addition.
  4. Sift flour and mix with baking pwdr. Alternately add in the flour mix and buttermilk to the cake mix. Combine well and stir in lemon zest.
  5. Bake in greased loaf pan for 1 1/4 to 1 1/2 hrs. Remove from pan and cold.
  6. Lemon Curd: Beat yolks well. Add in lemon zest, juice and sugar over double boiler. Add in melted butter and continue stirring. Cook till the curd coats the spoon and thickens. Chill.
  7. Custard: Dissolve the sugar in the creams over low heat. Beat the Large eggs and yolks well. Slowly add in the hot cream.
  8. Sauce: Hot butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally till bubbly. Add in bourbon and return to a boil. Remove from heat and serve.
  9. To Assemble: Lightly grease a 9 by 11 inch baking pan. Slice the cake into 1/4-inch slices. Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd. Repeat the 2 layers and pour custard over the top. Bake for 30 to 40 min Serve with Warm Toddy Sauce.
  10. Yield: 8 to 10 servings