[Cooking with soy milk ] Lemon Pudding Cake JLyn

[Guest guest]

JLyn, it's cooling on the sink right now. I had to scoop some out as I

blistered my tonue tasting it. I used regular soy milk. Yummylicious! Hugs,

Donna

 

J Rouge <spice_e_talula_rouge wrote:Hello, all!

This lemon pudding sounds delicious!

 

I have a question ( now that I can actually think after conferences), can you

cook with soy milk just as you would regular cow milk? I have used it in some

dishes but mainly stuff that did nto require excessive (like an actual cake or

something like that). If you use soymilk (vanilla) do you have to alter cooking

times or anything?

 

J Lyn

 

purplepassion <thelilacflower wrote:

I can't even begin to explain how good this little easy recipe turns out. I

forgot about this recipe. I'm making it tonight now that I dug it out to post.

 

" Lemon Pudding cake "

 

1/2 cup lowfat or skim milk

3 eggs separated

1/4 cup lemon juice

1 tsp. grated lemon peel

1/2 cup sugar

1/3 cup flour

1/8 tsp. salt

 

Hot water for the baking portion.

Heat oven to 350 degrees. Grease a one quart casserole.

In a small bowl beat the egg yolks, stir in milk, lemon juice and lemon peel.

Add sugar, flour and salt. Beat until smooth.

In a second bowl beat the egg whites until still peaks form.

Gently fold yolk mixture into the beaten egg white Gently now, do not over

blend, just a little careful fold now.

Pour into prepared casserole.

Now place casserole into a 9 X 13 inch pan, pour the hot water 1-inch deep into

pan around the casserole dish.

Bake at 350 degrees for 25 to 35 minutes or until light golden brown.

serve warm or cool makes 6 (1/2 cup) servings.

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

Source: Courtney Love - Sunset Strip

 

 

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