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Lemon-Buttermilk Pudding<\/p>\nLemon-Buttermilk Pudding<\/p>\n
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2 C. granulated sugar, divided<\/p>\n
\u00bc tsp. salt<\/p>\n
\u00bd C. all-purpose flour<\/p>\n
\u00bc C. lemon juice<\/p>\n
Finely grated zest of 3 lemons<\/p>\n
1\u00bd C. buttermilk<\/p>\n
\u00bd C. heavy cream<\/p>\n
4 eggs, separated, plus 1 yolk<\/p>\n
Huckleberry sauce for serving*<\/p>\n
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*HUCKLEBERRY SAUCE<\/p>\n
4 C. cleaned huckleberries (or your favorite berries)<\/p>\n
2 C. white sugar<\/p>\n
1 C. water<\/p>\n
Juice of 1 orange<\/p>\n
Juice of 1 lemon<\/p>\n
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Preheat a convection oven to 325\u00b0. In a large bowl, stir together 1 \u00bd C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in \u00bd C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don\u2019t over mix. It should be lumpy with some of the egg whites in large visible clumps\u2014it should look messy, soupy and lumpy\u2014not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches \u2154 up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.<\/p>\n
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Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and pur\u00e9e with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon-Buttermilk Pudding 2 C. granulated sugar, divided \u00bc tsp. salt \u00bd C. all-purpose flour \u00bc C. lemon juice Finely grated zest of 3 lemons 1\u00bd C. buttermilk \u00bd C. heavy cream 4 eggs, separated, plus 1 yolk Huckleberry sauce for serving* *HUCKLEBERRY SAUCE 4 C. cleaned huckleberries (or your favorite berries) 2 C. white sugar 1 C. water Juice of 1 orange Juice of 1 lemon Preheat a convection oven to 325\u00b0. In a large bowl, stir…<\/p>\n