Author Notes: As I experimented making tuile with egg whites, chestnut flour and olive oil this morning, I had egg yolks leftover. Thanks to wssmom, to test her amazing martini recipe, I also had many Meyer's lemons on hand. So I thought I would use all these ingredients in a pudding as well. And while I am not happy enough with the olive oil tuile outcome yet, I am really delighted with this pudding experiment. My 3 m's, my musketeering trio of Meyer, maple and muscovado, weave together for quite the flavor medley. I have added Italian chestnut flour for just a touch of its unique flavor. An earlier version, where I tried more flour, resulted in dense muffins. Just the small amount of one tablespoon of flour works really well to make for a super moist pudding. If you don't have chestnut flour, then a different almost Indian pudding direction would be to use corn meal, which would add a grainy texture. This pudding is super easy to make and worth doubling the recipe. I hope you will try it out and let me know what you think. - Sagegreen
- 1/3 cup fresh Meyer's lemon juice
- 3 egg yolks, farm fresh if possible
- 1/3 cup packed light muscovado sugar (or substitute brown if necessary)
- 3 teaspoons pure maple syrup
- 1 tablespoon chestnut flour (or if you don't have, you could use corn meal for a major variation)
- zest of a Meyer's lemon
- light spray of olive oil
- thick Greek yogurt flavored with maple and lemon zest for garnish
- 2 tablespoons maple syrup, optional
- 1 tablespoon Meyer's lemon juice, optional
- Wash the lemons, zest and squeeze juicet.
- Whisk the lemon juice with the egg yolks, muscovado sugar, and maple syrup together. Stir in the chestnut flour and Meyer zest.
- Lightly spray 2 small custard cups with olive oil. Pour the batter into the cups. Place these in a larger baking dish which you want to fill halfway with hot water. Have the level of water come up about midway to the height of the custard cups.
- Bake in a preheated 350 degree oven for about an hour. Let cool. Serve warm or chilled with a garnish of yogurt you sweeten with maple syrup and flavor with a bit of Meyer's lemon zest (about 1/3 cup of yogurt with 1 tsp. of maple and a pinch of zest is suggested).
- For an optional sauce heat maple syrup with half as much Meyer's lemon juice. Drizzle warm over the pudding.
- This recipe was entered in the contest for Your Best Pudding