Recipe: English Bittersweet Lemon Puddings
My pal Ralph Bousfield runs Unchartered Africa and they are the best in the business. You will see him in tosday nights’ Kalahari Bizarre World/Bizarre Foods show that offers some of the best and most amazing work we have done to date. Each night we settled down to eat dinner after sunset, when the Ju/’hoansi would go to bed. We’d sit under the Botswanan skies as the moon rose and stars came out and we would eat like pigs, often it was our only big meal of the day. These are INSANE. Make ‘em, and eat ‘em in front of the TV while you watch the episode.
Tune in tonight, Tuesday, May 3 2 9pm E/P on Travel Channel.
English Bittersweet Lemon Puddings
One night in the Aha Hills our safari camp cook from Unchartered Africa made these impressive puddings. They were demolished in short order, and you will love them.
Makes 6 desserts
1T unsalted butter
3 eggs, separated
1/2 cup super-fine sugar
2 1/2T flour
1T lemon zest (Meyer lemons work great in spring)
1/4 cup fresh conventional (or Meyer lemon) lemon juice
1 cup milk
Pinch of salt
Powdered sugar for garnish
Butter 6 custard cups and place in a baking dish lined with a dish towel.
Whisk egg yolks with the sugar until nice and light, add the flour, zest and juice, then add the milk.
Whips the whites stiff with an electric beater or mixer, fold into milk mixture along with the salt.
Fill cups with batter, pour hot water into baking pan to reach half way up the sides of the cups.
Bake at 350 for 20-25 minutes until lightly browned.
Cool and serve in the cups, dusted with powdered sugar.