Lemon puff pudding

Ingredients

• 250 ml milk
• 225g fine sugar, plus more for shaping
• 3 large eggs
• 2 lemons
• 30 g butter, plus a little more for the mold
• 25 g flour
• half a vanilla pod
• salt
• powdered sugar

Cooking

Step 1

Beat 170 g of sugar with butter in a white homogeneous lush mass.

Step 2

Separate the whites from the yolks. Add the egg yolks one at a time to the butter mixture, continuing to beat.

Step 3

Grate the zest from 2 lemons with a fine grater, squeeze the juice from half of 1 lemon. Add the zest to the prepared mass along with the sifted flour, vanilla seeds and salt. Pour in the milk. Stir until smooth.

Step 4

Separately, beat egg whites with lemon juice and remaining sugar until fluffy. In three additions, add it to the dough, gently mixing with a silicone spatula from the bottom up.

Step 5

Grease heat-resistant cups with oil and sprinkle with sugar, shake off the excess. Spread the dough out, filling them about 2/3 full. Place the cups on a baking sheet with high sides, fill it with water - it should reach the middle of the cups. Bake at 180°C for 30 minutes.

Step 6

Remove the baking sheet from the oven, put the cups on the wire rack. Cool down a bit. Dust the surface of the puddings with powdered sugar and serve warm.