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116 Reviews
gremolata
April 23, 2022
A favorite recipe, was on my
chef school menu, and also a very delicious version was on the menu at Hammersley in Boston! Very special dessert!
chef school menu, and also a very delicious version was on the menu at Hammersley in Boston! Very special dessert!
Virginia H.
February 14, 2020
It came out perfect! I didn't have dessert for our Valentine's dinner. Read the recipe a few hours ago in the car, asked my husband if we had milk. Yep! I made it with Myer lemons, fast, easy, lemony custard, and it was delicious. What a treasure! Thank you so much!
Elizabeth V.
October 21, 2019
This is my absolute favorite dessert. The recipe comes out perfect every time and we fight over them in my family.
Beth
October 21, 2019
Absolutely! I think some folks expected a thick custard on the bottom, and mine never comes out that way. It's more like a sauce on the bottom, quite thin but totally delicious. I do it in a 1 quart casserole dish, maybe it would come out more solid in individual custard cups. Wonderful either way, though.
Beth
April 5, 2019
This was my mother's recipe and I'm 86, so you know how old it is. I don't do the yolks & milk separately, just add them after creaming the rest. The whites have to be beaten in another bowl of course, and added carefully.
The pudding part is quite runny and the sponge is very light when baked. It's done when the time is up and top is lightly brown, poking with a toothpick won't work because it's too wet inside. This is delicious using orange juice and coconut, too.
The pudding part is quite runny and the sponge is very light when baked. It's done when the time is up and top is lightly brown, poking with a toothpick won't work because it's too wet inside. This is delicious using orange juice and coconut, too.
Ram
August 6, 2018
Recipe says "In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture.". After I did this the mixture was completely lquid. Is this how it is supposed to be? If so how do you fold the beaten stiff egg whites into it?
My problem is that I got the custard part right but the sponge part didnt seem to come out very thick. Thanks!
Ram
My problem is that I got the custard part right but the sponge part didnt seem to come out very thick. Thanks!
Ram
Beth
October 21, 2019
It will be pretty liquidy. Fold the beaten eggwhites in carefully, I usually break up big lumps but leave a lot of little chunks of eggwhite. When you bake it, it will separate naturally into soft sponge on top and quite liquid pudding on the bottom. Don't expect the pudding to get firm, it won't.
rachel
February 21, 2016
My grandmother lived in Hillsville, right near Galax, and my uncle recently moved to Galax. Loved my grandmothers country style home cooking -- I'm sure making these for my dad would evoke memories of his childhood and mean a lot, as she passed a few years ago. I don't usually comment but I wanted to thank you for sharing!
Graham
February 19, 2016
Very good, wonderfully light, but I like the Joy of Cooking recipe slightly more.
Kristin
February 17, 2016
Okay what did I do wrong? Beautifully browned on top but remained a soup underneath- despite baking for 60 minutes. I made in a 1 1/2 qt casserole dish and used up one of my duck eggs in place of one of the chicken eggs....any ideas? So bummed. Went into the trash.
Beth
October 21, 2019
It's supposed to be soupy on the bottom! That's the pudding part, with a nice light sponge on top.
Amy
February 16, 2016
Wondering if you can provide the source for the beautiful footed glass ramekins that the souffle is shown in (in the photo). Thanks.
Renee B.
July 25, 2018
Do these coddlers (footed ramekins) work in the oven? They're made for cooking eggs in water. I love the shape but fear they won't work for this recipe.
lmeberhart
April 17, 2022
It appears these are no longer available - although I see your post is from 2016 !!! Ugh, they are adorable.
SallyAnn W.
February 15, 2015
Made it in a single 2qt soufflé dish and it's came out perfect. Wish this thread allowed photos to be added
Alice
September 2, 2014
Where can you buy those lovely glass cups???
Greenstuff
September 3, 2014
Provisions; they are egg coddlers. https://food52.com/provisions/search?q=egg+coddlers
Alice
September 3, 2014
Ok the ones that are in provisions are definitely not the ones pictured in the recipe :(
Lisa A.
May 14, 2014
How far up the sides of the cups should the water be? How full should the cups be?
Tom S.
April 6, 2014
Not sure I understand "1 lemon, grated rind and juice". Does this mean you use the white rind in addition to the zest? I thought you have to carefully grate the zest off of the rind to avoid a bitter taste. Anyone? Thank you.
Lisanne
March 21, 2014
Yummy! I made them in coffee cups, they unmolded beautifully without benefit of cooking spray! A lovely light finish to lunch,
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