Lemon Soymilk Pudding Food

WARM LEMON PUDDING CAKES

Steps:

• Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
• In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
• Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LOW-FAT VEGAN VANILLA PUDDING

Steps:

• Gather the ingredients.
• In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.
• Cook the mixture over low heat, stirring constantly until thickened.
• Cook for an additional 2 to 3 minutes, stirring occasionally.
• Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.
• Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

LEMON SURPRISE PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.
• Grate the zest from two of the lemons, then squeeze the juice of all three.
• Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
• Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.
• Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.
• Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.

LEMON SOYMILK PUDDING

Steps:

• In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
• Slowly mix in enough soymilk to make a smooth paste.
• Then mix in the rest, keeping it smooth.
• Cook over medium heat, stirring constantly until thickened.
• Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
• If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
• If you object to bits of lemon zest it should be strained before you chill it.
• Anyone who likes lemon desserts goes nuts for this.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON PUDDING

Steps:

• Whisk all ingredients in a medium saucepan on low heat. Bring to a simmer, stirring constantly. Cook until mixture starts to thicken, 3 or 4 minutes. Pour into cups and chill 2 or 3 hours.

LEMON RICE PUDDING (SOY MILK)

Steps:

• Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
• In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
• Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
• Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
• At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
• Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
• Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
• Remove from heat and add vanilla if desired.
• Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
• Cool at room temperature until just warm.
• Can serve warm, or further chill in the refrigerator if desired.