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Credit: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

1 hr 45 mins
20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Combine milk and butter in a small saucepan, and cook over medium-low, stirring occasionally, until butter is melted and small bubbles appear around edge of milk, 3 to 5 minutes. Remove pan from heat.

  • Whisk together egg yolks in a large bowl until thick and pale; gradually whisk in about one-fourth hot milk mixture. Add remaining hot milk mixture to yolk mixture, whisking constantly. Stir together flour and 3/4 cup of the sugar in a small bowl. Whisk sugar mixture into yolk mixture. Whisk in lemon zest and juice.

  • Beat egg whites and salt with an electric mixer at medium speed until foamy, about 30 seconds. With mixer running, gradually add remaining 1/4 cup sugar, beating until stiff peaks form, 5 to 6 minutes. Stir one-third of egg white mixture into milk mixture until smooth. Gently fold in remaining egg white mixture until just combined.

  • Spoon pudding into 8 (6-ounce) ramekins or custard cups (about 3/4 cup pudding per ramekin). Arrange ramekins in a baking pan or roasting pan. Add enough hot tap water to reach halfway up sides of ramekins (about 6 cups water for a 9- x 13-inch pan).

  • Bake in preheated oven until puddings are very lightly browned on top, about 30 minutes. Remove ramekins from water bath to a wire rack, and cool 15 minutes. Invert puddings onto individual serving plates. Serve immediately or at room temperature.