Steps to Make Super Quick Homemade Baked lemon pudding with B.C. blueberry compote

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Baked lemon pudding with B.C. blueberry compote. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Baked lemon pudding with B.C. blueberry compote, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked lemon pudding with B.C. blueberry compote delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked lemon pudding with B.C. blueberry compote is 8 ramkins. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Baked lemon pudding with B.C. blueberry compote estimated approx 20 to 25 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Baked lemon pudding with B.C. blueberry compote using 15 ingredients and 13 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Baked lemon pudding with B.C. blueberry compote:

1. 3/4 cup butter, melted
2. 1 cup sugar, granulated
3. 3 eggs
4. 2 lemons
5. 1 tsp pure lemon extract
6. 1/3 cup all-purpose flour
7. 1 cup milk
8. Pinch Sea salt
9. Boiling water to cover ramekins
10. Powered sugar (optional)
11. BC Blueberry Compote
12. 2 cups frozen blueberries
13. 1/4 cup water
14. 3/4 cup sugar
15. 1 tsp vanilla

Steps to make to make Baked lemon pudding with B.C. blueberry compote

1. Preheat oven to 400 degrees Fahrenheit
2. Place melted butter into a large mixing bowl. Whisk in 3/4 cup sugar until combined.
3. Separate eggs and incorporate egg yolks to the mixing bowl and stir.
4. Add zest of 1 lemon, the juice of two lemons and the pure lemon extract.
5. Gently mix in the flour and salt. Add milk.
6. In a separate bowl whip the egg whites until frothy, add remaining 1/4 cup sugar and beat until stiff peaks form.
7. Gently fold whipped egg whites into other mixture by doing this in two batches.
8. Portion the mixture into the ungreased individual ramekins until almost full
9. Place filled Ramekins into a casserole dish or a roasting pan and place into the oven
10. Carefully pour boiling water into the pan until half-way up the ramekins.
11. Bake for 20 to 25 minutes or until tops are golden brown. Gently remove ramekins from water bath. You should use canning tongs to safely remove ramekins from the hot water bath. Optional to dust the top of the pudding with powered sugar.
12. Serve warm with blueberry compote
13. Blueberry compote recipe: Combine all ingredients into sauce pan. Bring to boil and reduce by half. About 8 to 9 minutes. Serve warm.

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