Princess Pudding
8 servings
60 minutes
The recipe is taken from the book by Klaus Meyer "Nordic Cuisine. Culinary Masterpieces with a Northern Character.
1
Melt 65 g of butter in a thick-bottomed saucepan, add sugar, flour, lemon zest and juice from half a lemon, as well as seeds from a vanilla pod. Cook while stirring until the mixture becomes homogeneous and starts to pull away from the sides of the pan.
- Butter: 70 g
- Sugar: 65 g
- Wheat flour: 65 g
- Lemon: 0.5 piece
- Vanilla pod: 0.3 piece
2
In a separate pot, heat the milk. When it reaches boiling point, pour it into the butter sauce. Stir the dough with a large spoon and keep it on the heat for a while to dry out and turn into a smooth ball that doesn't stick to the bottom of the pot. Slightly cool down, then add the yolks one by one, mixing well each time.
- Milk 1%: 250 ml
- Egg yolk: 8 pieces
3
Whip the egg whites to a stiff foam, then combine them with the batter (I always quickly fold in one spoon of whipped egg whites first, then the rest, so the texture will be airy).
- Egg white: 4 pieces
4
Pour the batter into 12–16 small fireproof molds greased with butter. Bake in a water bath: place the molds in a baking tray with edges, pour boiling water from a kettle into it until it reaches the middle of the mold walls. Place in an oven preheated to 180 °C for 30–35 minutes: the batter should turn into a soufflé.
- Butter: 70 g
5
Remove the puddings onto a serving dish and serve warm with apple sauce or fresh fruits.
