Maple, Meyer, and Muscovado Baked Pudding

February 20, 2011
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

  • Serves 2
  • 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
In This Recipe
  1. Wash the lemons, zest and squeeze juicet.
  2. Whisk the lemon juice with the egg yolks, muscovado sugar, and maple syrup together. Stir in the chestnut flour and Meyer zest.
  3. 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.
  4. 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).
  5. For an optional sauce heat maple syrup with half as much Meyer's lemon juice. Drizzle warm over the pudding.
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