Lemon Cream Pudding

Name: Lemon Cream Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 500 g fresh cheese; 4 eggs (separate yolks and whites); 180 g caster sugar; 2 small bags vanilla sugar; 1 lemon's worth lemon zest (untreated, grated); 20 g butter (for greasing the baking tin); salt, a pinch

Baked French cream pudding flavored with fresh cheese and lemon zest.

50 min

Easy

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Ingredients

fresh cheese 500 g

eggs (separate yolks and whites) 4

caster sugar 180 g

vanilla sugar 2 small bags

lemon zest (untreated, grated) 1 lemon's worth

butter (for greasing the baking tin) 20 g

salt a pinch

Instructions

Preparation and Preheating

Preheat oven to 170°C (setting 5/6). Separate egg yolks and whites.

Making the Yolk Batter

Whip egg yolks with caster sugar and vanilla sugar until pale. Add fresh cheese and grated lemon zest, mix well.

Whipping the Egg Whites

Add salt to egg whites, beat with a whisk until stiff peaks form, then gently fold into the yolk batter.

Baking and Cooling

Grease the baking tin with butter, pour in the batter, and bake for about 30 minutes. Remove from the oven and cool in the tin; refrigerate before serving.