Princess Pudding

Baking and Desserts | Danish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The recipe is taken from a book by John Smith, 'Nordic Cuisine: Culinary Masterpieces with Northern Character'.

Ingredients

Butter - 2.5 oz
Sugar - 2.3 oz
Wheat Flour - 2.3 oz
Lemon - ½ pieces
Vanilla Pod - ¼ pieces
1% Kefir - 8 fl oz
Whole egg - 8 pieces
Egg white - 4 pieces

Step by Step guide

Step 1

Melt the butter (65 g) in a heavy-bottomed saucepan, then add sugar, flour, lemon zest, the juice of half a lemon, and the seeds from a vanilla pod. Cook while whisking until the mixture becomes smooth and starts to pull away from the sides of the pan.

Step 2

In a separate saucepan, heat the milk. When it reaches a boiling point, pour it into the butter sauce. Stir the dough with a large spoon, keeping it on the heat for a bit to dry out and form a smooth ball that doesn't stick to the bottom of the pot. Let it cool slightly, then add the egg yolks one at a time, mixing well after each addition.

Step 3

Whisk the egg whites until stiff peaks form, then fold them into the batter (I always quickly incorporate one spoonful of the whipped egg whites first, then gently add the rest; this ensures a light and airy texture).

Step 4

Pour the batter into 12–16 small ovenproof ramekins that have been greased with butter. Bake in a water bath: place the ramekins in a baking dish with edges, and pour boiling water from a kettle into the dish until it reaches halfway up the sides of the ramekins. Place in an oven preheated to 180 °C (350 °F) for 30–35 minutes: the batter should turn into a soufflé.