Lemon Pudding Soufflé
2,397 views · Published 27 March 2018 · 6:58 · Indexed 29 October 2026
Channel: Wyse Guide · 2018 · Howto & Style
Light and fluffy, this lemon soufflé pudding is a perfect Easter dessert! Made with a plethora of lemon, including juice and zest, and combined with angel food cake, it's a pudding that's incredibly delicious! I dare you to just eat one serving! PRINT the recipe: https://bit.ly/3KYlrfw SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ FOR THE LEMON PUDDING - 2 cups whole milk - 2 cups heavy cream - 1 cup sugar - 3 tablespoons lemon zest - 6 egg yolks - 1/3 cup + 1 tablespoon cornstarch - 1/2 cup lemon juice - 1 teaspoon salt - 1 teaspoon vanilla extract - 3 tablespoons butter FOR THE WHIPPED CREAM - 2 1/2 cups heavy cream - 1/3 cup powdered sugar - 3 tablespoons Limoncello - 2 tablespoons sour cream FOR THE ASSEMBLY - prepared lemon pudding - whipped cream - approximately 6 cups angel food cake, cubed (homemade or purchased) FOR THE PUDDING In a large kettle, combine the milk, cream, sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine. Transfer to the stove and slowly heat over medium-high heat. Stir continuously with a rubber spatula to ensure the mixture is heating evenly. Cook until the mixture comes to a low simmer. Bubbles should appear throughout, 5-8 minutes. Remove from heat and strain into a large bowl. Press through a strainer and stir in lemon juice, vanilla, and butter. Stir until the butter is melted. Place plastic wrap directly on pudding and chill at least 6 hours or overnight. FOR THE WHIPPED CREAM Combine the cream, powdered sugar, and Limoncello in a large bowl. Start to beat on low with a hand or stand mixer After about 1 minute when the mixture becomes frothy, turn the mixer up to high and continue to beat until stiff peaks form, 2-4 minutes. Add the sour cream and mix in until combined. TO ASSEMBLE In a large bowl, fold together the pudding and whipped cream. Once mostly mixed, add the angel food cake and continue to fold until the mixture is combined. Prepare a soufflé dish by folding a 24'' piece of aluminum foil lengthwise into thirds. Create a collar around the top of the 2-quart soufflé dish and tape to seal the collar. If this extra step is not desired, use a trifle bowl to serve. Pour soufflé into the prepared dish, making sure to fill to the top. The collar will give the final presentation the effect of a true soufflé. Chill at least 6 hours. Approximately 30 minutes before serving, transfer to the freezer to ensure the pudding in the collar will stay solid once removed. To serve, remove the collar and enjoy immediately. #recipe #pudding #lemon #Easter
