MyFood Myanmar is sharing with our Foodies the recipe for Lemon Egg Pudding — soft and moist at the bottom, yet firm like cake on the surface.

Ingredients

  • 3 eggs (separate the whites and yolks)
  • 16 tablespoons of milk
  • 2 lemons
  • 2 tablespoons of butter (melted)
  • 1/4 teaspoon of salt

  • 6 tablespoons of flour
  • 16 tablespoons of sugar

Step-by-step preparation

1. Grate the lemon zest with a knife. Squeeze the juice from the remaining lemon.

2. In a large bowl, mix together the egg yolks, milk, lemon zest, 6 tablespoons of lemon juice, butter, and salt until well combined.

Then add the flour and sugar, and stir again until well blended.

3. In another bowl, beat the egg whites with an electric mixer until they form soft peaks.

When you lift the mixer out, if the surface forms soft peaks as shown in the picture, it's ready.

4. Pour the beaten egg whites into the earlier flour mixture and fold gently with a spoon until well combined.

5. Stir the batter until it becomes thick as shown in the picture.

6. Grease the small cups you'll use for the pudding with oil. Place these pudding cups into a deep baking pan. Then pour the batter evenly into the pudding cups.

Then pour a small amount of water into the baking pan until it reaches halfway up the pudding cups.

Then bake in an oven preheated to 350 degrees Fahrenheit for about 45 minutes.

Once the time is up, you'll have a delicious Lemon Egg Pudding ready to enjoy.

The reason for adding water halfway up is to make the bottom of the pudding soft and moist, while the surface stays firm like cake.

Source: Onceuponachef.com