1-1/2 cups milk
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons butter, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Powdered sugar for garnish
Strawberry Sauce (see recipe below)
Preheat oven to 350 degrees. Generously butter six 3/4-cup ramekins and place in a 13 x 9 x 2-inch baking pan. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer, beat until frothy, about 2 minutes. Add the butter, sugar, flour and salt, and beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the yolk mixture, being careful not to over mix.
Divide the batter among the prepared cups. Pour enough warm water into the roasting pan to come halfway up the sides of the dishes. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Remove from the oven and cool slightly.
Spoon 1/2 cup of the strawberry sauce onto 6 dessert plates. Loosen the sides of each pudding cake with a thin spatula or knife and carefully turn out onto the prepared plates. Sift the tops of the pudding cakes with powdered sugar. Serve warm.
Makes 6 servings.
Strawberry Sauce:
6 cups fresh strawberries, stemmed and hulled*
1/3 cup honey or white corn syrup or to taste
In a food processor or blender, puree 2 cups of strawberries on high speed and transfer to a medium-sized bowl. Slice the remaining strawberries and add to the pureed strawberries. Stir in the honey or corn syrup; using more or less according to personal preference. Serve sauce at room temperature for best flavor.
Makes 3 cups.
*Frozen whole strawberries, thawed slightly, may be substituted for the fresh strawberries when not in season.