Lemon Pudding Cakes

Lemon Curd:

2/3 cups sugar

Zest of 1 lemon

3 eggs – save the whites for later use in this recipe

4 egg yolks

1/2 cup lemon juice

1/4 cup lime juice

1/2 stick (2 oz) cold butter diced

Combine sugar and zest – then add the eggs and yolks,  lemon juice, lime juice.  Whisk together well.

Cook and whisk until thick as sour cream about 5-6 minutes

Remove and pour into a food processor.

Add the butter and pulse for 10 seconds until well combined.

Pour into a bowl and set aside

NOTE:  The lemon curd itself can be refrigerated for up to 1 week.

Prepare 6 4″ ramekins by buttering them and coating in sugar and set aside.

To the lemon curd, add 2 tbsps flour and 1/2 cup milk and mix well.

In a mixer, place the 3 leftover egg whites.  Beat till foamy and then add 1/2 tsp of cream of tartar

Beat  until soft peaks and then add 5 tbsps sugar and beat till stiff peaks.

Remove the stiff egg whites and add them to the lemon curd mixture and fold carefully to combine

Fill the ramekins to the brim and bake  in a water bath at 325 for 20-30 minutes or until set

Remove and serve warm as is, or dusted with confectioners sugar or add a dollop of whipped cream or ice cream – whatever!

Leftovers – wrap tightly and refrigerate up to 2 days.  To rewarm – warm at 350 degrees for 4-5 minutes


Almond Apple Tart


1-1/2 cups flour

1/4 tsp apple pie spice

6 tbsps cold butter diced

1/2 cup almond flour

2 tbsps sugar

1 egg yolk

1-2 tbsps cold wter

1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes.


1 cup flour

1/4 tsp apple pie spice

1/4 cup cold diced butter

Put all in a bowl and with your fingers, rub the butter and flour together to make the butter pieces smaller.  To this add

1/4 cup demerara sugar

1/2 cup flaked almonds

Combine all well and set aside

Rough the dough on a floured surface and fit it into a 9″ tart pan with a removable bottom (or a 9″ pie plate)

Peel and core 1-1/2 lbs apples and slice thin (I used Granny Smith)

Place apples into the tart pan and then top with the topping mixture.

Bake at 375 for 25-35 minutes or until apples are soft and the top is golden.

Cool 10 minutes before serving.

Indian Pudding

2 cups milk

1/2 cup yellow corn meal

1 large egg

1/4 tsp salt

1/2 cup dark molasses

1/2 tsp grated fresh ginger

1 cinnamon stick

1 vanilla bean

Pour milk into a saucepan and add the ginger, cinnamon and vanilla.  Bring to a simmer but do not boil.

In a bowl combine the cornmeal and 1 cup water and mix well.  Add the egg and salt and mix well.

Strain the milk, removing the vanilla and any ginger pieces.  Pour milk back into the pan and add the cornmeal

mixture along with the molasses.

Cook over medium heat until thick but do not boil.

Pour into a well buttered 2 quart pan.  Bake at 300 degrees for abut 1 hours until mixture is set

Remove – serve warm with either whipped cream or vanilla ice cream


Chocolate Caramel Custard

1/2 cup sugar

1 tbsps water

1 tbsps lemon juice

1 cup milk

2 oz semisweet choc

2 eggs plus 2 egg yolks

In a small saucepan, combine 1/4 cup sugar, water and juice.  Heat over medium while the mixture bubbles,

until it begins to turn a light amber brown.  Immediately divide among 4 ramekins and swirl to coat.

Works fast as this stuff hardens quickly.

In another saucepan, heat the milk and chocolate until the chocolate in melted.  Remove and cool slightly.

In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth.  Pour

the chocolate mixture into the eggs – slowly to temper – and mix well.  Skim as much “foam” off the top of

the mixture as you can and then pour the mixture evenly into the cups.  Put into a baking dish and pour

boiling water halfway up the sides of the ramekins.  Bake at 350 degrees for about 30 minutes until set.

Remove from oven and then remove the ramekins from the water bath and cool slightly.

To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.