“Budino” is Italian for pudding. While this dessert is a far cry from traditional, American pudding, it is exquisite. The taste is wonderful, but the texture is the star! Thick like a custard, but it melts in your mouth. Try it today!
Also – how incredibly beautiful are Meyer lemons?
The color is more orange-y – bright and cheerful! I love it
Meyer Lemon Budino (from Bon Appetit magazine)
- 1/2 cup and 2 tablespoons white sugar
- 3 eggs
- 1/4 cup Meyer lemon juice
- 2 tablespoons regular lemon juice
- 2 tablespoons grated Meyer lemon peel
- 1/4 cup all-purpose flour
- 3/4 cup and 2 tablespoons whole milk
- 1/4 teaspoon salt
1. Preheat the oven to 350 degrees. Butter six ramekins (I buttered and floured, just to be sure – especially after my yodel disaster!).
2. Whisk together 1/2 cup white sugar, the Meyer lemon juice, the regular lemon juice, three egg yolks, the flour, and grated lemon peel.
Then, whisk in the milk and set aside.
3. Beat three egg whites and the salt until frothy, like this:
Gradually add the 2 tablespoons of white sugar while beating. Look for those lovely soft peaks.
4. Fold the egg whites into the lemon mixture.
5. Pour the mixture into the ramekins and put them all in a large roasting pan. It is important to use a roasting pan because the budino needs to take a bath. A water bath, that is! All you do is put very hot/boiling water into the roasting pan until covers the bottom half of the ramekins. This will help distribute the heat and gently cook the budino.
6. Cook the budino in preheated oven for approximately 30 minutes (be very careful when putting the budino in the oven – the water bath will make the pan quite heavy and you don’t want to slosh water into your ramekins!).
Hot and steamy! Carefully remove the ramekins from the hot water and serve warm or cold. I tried it both ways – and both were delicious!