2 tablespoons butter
3 large eggs, separated
1 cup buttermilk
1/3 cup lemon juice plus 1 tablespoon lemon zest
¼ cup flour of choice
Berry sauce (recipe below)
- Place a buttered 5-6 cup soufflé or other straight–sided baking dish in a large baking pan (at least 2” deep). Set aside.
- In a deep bowl, whip the eggs on high speed until foamy. Continue to beat, gradually adding sugar, until whites hold short, distinct peaks; set aside.
- In another bowl, (no need to wash beaters), beat egg yolks, remaining ½ cup sugar, 2 tablespoons butter (soften butter before using), and lemon zest on high speed until the mixture is thick and light in color. Stir in buttermilk, lemon juice, and flour. Add about ¼ of egg whites to batter, stir to mix well. Gently but thoroughly fold in remaining egg whites.
- Pour batter into soufflé dish. Set dish in pan on center rack. Pour boiling water into the outside pan up to the level of the batter. Bake until pudding is a rich brown on top and feels firm in the center when lightly touched, about 1 hour.
- Serve warm or cold, scoping portions from the bottom of dish to get custard. Accompany with berry sauce. Additional fruit may be added as garnish.
In a blender, or food processor smoothly puree 2 cups washed and drained raspberries or strawberries with a little sweetener. (You can add a berry flavored liqueur if desired-framboise or chambord). Rub puree through a fine strainer into bowl to remove seeds. Sauce can be covered and chilled for up to 2 days.