How to Recipe Delicious Baked lemon pudding with BC blueberry compote

Without fail making ultimate Baked lemon pudding with B.C. blueberry compote easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Baked lemon pudding with B.C. blueberry compote with 15 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 13 stages of easy cooking Baked lemon pudding with B.C. blueberry compote.

Ingredients all Baked lemon pudding with B.C. blueberry compote

1. Prepare 3/4 cup : butter, melted.

2. Prepare 1 cup : sugar, granulated.

3. Prepare 3 : eggs.

4. Needed 2 : lemons.

5. Needed 1 tsp : pure lemon extract.

6. Needed 1/3 cup : all-purpose flour.

7. Prepare 1 cup : milk.

8. Needed Pinch : Sea salt.

9. Prepare : Boiling water to cover ramekins.

10. Needed : Powered sugar (optional).

11. Prepare : BC Blueberry Compote.

12. Prepare 2 cups : frozen blueberries.

13. Needed 1/4 cup : water.

14. Prepare 3/4 cup : sugar.

15. Prepare 1 tsp : vanilla.

If all ingredients Baked lemon pudding with B.C. blueberry compote it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Baked lemon pudding with B.C. blueberry compote

1. Preheat oven to 400 degrees Fahrenheit.

2. Place melted butter into a large mixing bowl. Whisk in 3/4 cup sugar until combined..

3. Separate eggs and incorporate egg yolks to the mixing bowl and stir..

4. Add zest of 1 lemon, the juice of two lemons and the pure lemon extract..

5. Gently mix in the flour and salt. Add milk..

6. In a separate bowl whip the egg whites until frothy, add remaining 1/4 cup sugar and beat until stiff peaks form..

7. Gently fold whipped egg whites into other mixture by doing this in two batches..

8. Portion the mixture into the ungreased individual ramekins until almost full.

9. Place filled Ramekins into a casserole dish or a roasting pan and place into the oven.

10. Carefully pour boiling water into the pan until half-way up the ramekins..

11. Bake for 20 to 25 minutes or until tops are golden brown. Gently remove ramekins from water bath. You should use canning tongs to safely remove ramekins from the hot water bath. Optional to dust the top of the pudding with powered sugar..

12. Serve warm with blueberry compote.

13. Blueberry compote recipe: Combine all ingredients into sauce pan. Bring to boil and reduce by half. About 8 to 9 minutes. Serve warm..

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