1/2 cup plus 2
tablespoons granulated sugar
1/2 cup milk
1 teaspoon grated lemon
3 large eggs,
separated and divided
2 tablespoons all-purpose flour
1/4 cup fresh lemon
1/8 teaspoon salt
1/8 teaspoon cream of
Preheat oven to 400 degrees.
Adjust oven rack to the lowest possible
Grease 8 (6-ounce) ramekins, and dust
lightly with 2 tablespoons of granulated
Refrigerate on a baking sheet until ready to
Scald milk and lemon zest over medium heat.
Remove from heat, and cool.
With an electric mixer, beat remaining 1/2
cup granulated sugar and 2 egg yolks
in a large bowl 3 to 4 minutes or until
light and fluffy, scraping down side of bowl
(Discard third yolk.)
Gradually mix in flour until blended,
scraping down side of bowl.
Add milk mixture to egg mixture, and mix
Add lemon juice and salt; place mixture back
over low heat (or in a double boiler).
Cook, stirring constantly, about 3 minutes
or until thick and creamy.
Remove from heat, and cool completely.
Beat whites with cream of tartar in a
separate bowl at medium speed for about 10
Increase speed to medium-high, and beat 1 to
2 minutes or until soft peaks form.
(Do not overbeat; if the whites appear dry
and granular, they are overbeaten.)
Stir about 1/4 of egg whites into cooled egg
mixture to lighten it.
Fold in remaining whites gently, using a
rubber spatula, just until incorporated.
(Do not overmix.)
Pour mixture gently into prepared souffle
cups to top of rim.
To help souffles rise properly, run your
finger around rim of dish to wipe edges.
for 10 minutes;
reduce heat to 350,
and continue to bake 4 minutes
or until exterior is set and center is
slightly loose when shaken,
and souffle has risen above dish.
Dust with powdered sugar, and serve
8 cups cubed day-old
2 1/4 cups milk
1 3/4 cups heavy
1 cup granulated sugar
3/4 cup butter, melted
3 teaspoons vanilla
1-1/2 teaspoons ground
1 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping
Preheat oven to 350 degrees.
Place bread cubes in a greased 13 inch x 9
inch baking dish.
In a large bowl, whisk the eggs, milk,
cream, sugar, butter, vanilla and cinnamon.
Pour evenly over bread.
Bake, uncovered, for 40 to 45 minutes or
until a knife inserted near the center comes
Let stand for 5 minutes before cutting.
Meanwhile, in a small saucepan, bring the
sugar, water and lemon juice to a boil.
Reduce heat to medium; cook until sugar is
dissolved and mixture turns a golden amber
Stir in butter until melted.
Remove from the heat.
Serve with bread pudding.
1 package (3.4 ounces)
instant vanilla pudding mix
1 1/4 cups cold water
1 can (14 ounces)
sweetened condensed milk
2 cups whipped topping
24 to 32 vanilla wafers
3 large firm bananas,
In a large bowl, combine pudding mix, water
Beat on low speed for 2 minutes.
Chill for 5 minutes.
Fold in the whipped topping.
In individual dessert dishes, layer wafers,
pudding, bananas and more pudding.
Top each with a wafer.
Chill until ready to serve.