Posted by Grace Massa Langlois on Friday, 15th March 2013

I love the simplicity of this Baked Lemon Pudding. Having said this, please don’t let the simplicity fool you into thinking this is just a plain pudding. By infusing the zest into the cream it adds a completely different dynamic to the flavour profile. Lemon juice provides that sharp, tangy taste (the bite) but the zest actually adds that beautiful lemon flavour component. The zest contains the essential oils that impart that special flavour.

A photo taken looking down on Baked Lemon Custard in a white flan dish.

To add an extra pop of lemony flavour, I also added Limoncello. Limoncello, largely produced in southern Italy, is an Italian lemon liqueur, which is served chilled and enjoyed after-dinner. Traditionally the liqueur is made by allowing the zest of Sorrento lemons to infuse in grain alcohol until the essential oils are released. After the oils are released simple syrup is added.

A photo of Baked Lemon Pudding topped with quenelle of Crème Chantilly.

The coveted Sorrento lemons are very fragrant and the flesh is quite juicy. I’m going to attempt to make my first batch of Limoncello soon. Two things are for certain, the flavour will not compare to the commercially prepared Limoncello because I’ve never seen the Sorrento lemons at the local market and achieving the clarity will be quite difficult.

A photo of Baked Lemon Pudding with Limoncello in white flan dish with bottle of Limoncello and lemons in the background.

Nevertheless I am still keen to make my own; I’m curious to see how the flavour will compare. I think I will use it often especially in Italian desserts

A photo of Baked Lemon Custard with antique spoon.

I love the flavour of vanilla especially in dairy desserts. I chose to infuse the vanilla bean and seeds into the cream as well because I wanted a more intense vanilla flavour. It’s not overpowering but it doesn’t get lost in the lemony flavour either.

A photo of two Baked Lemon Pudding desserts topped with Crème Chantilly quenelles displayed one in front of the other with dessert spoons.

This dessert is one of my standby desserts for entertaining. I like to serve the puddings warm topped with a quenelle of fragrant and flavourful Crème Chantilly. I prepare the custard ahead of time and bake them just before serving. To add a crunchy element to contrast the luscious, creamy pudding I recommend topping the quenelle with a shard of nut praline.

A photo taken looking down on brûléed Baked Lemon Pudding.

With lemon desserts like this one, more often than not, I prepare hazelnut praline because I adore the flavour combination of lemon and hazelnuts. When making nut pralines for desserts like this one when you’re going to garnish with a shard I suggest coarsely chopping the nuts rather them leaving them whole and without question, the nuts should be roasted first to impart the best flavour.

A photo of a trio of lemons with one cut in half to expose the flesh.

Happy weekend!

A photo taken looking down on Lemon Pudding baked and brûléed and topped with quenelle of Crème Chantilly.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (3)

3 Responses to “Baked Vanilla Bean-Lemon Pudding with Limoncello and Crème Chantilly”

  1. Rosie @ Blueberry Kitchen Says:

    Oh yum, this sounds so delicious!

  2. Grace Massa Langlois Says:

    Thanks Rosie, I extracted a lot of flavour from the zest.

  3. Kim Beaulieu Says:

    Wow, this is wonderful. I love anything lemon but this is just so decadent.

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