From the files of Chef Wilfred Beriau
A budino is an Itallian desert, similar to custard or pudding.
Yield: 6 ramekins
½ cup + 1 tbsp sugar
Butter for coating ramekins
3 tsp seedless raspberry jam
3 large eggs, separated
¼ cup all purpose flour
¼ cup Meyer lemon juice
2 tbsp regular lemon juice
2 tsp Meyer lemon zest
¾ cup + 2 tsp whole milk
¼ tsp salt
whipped cream (optional)
Pre-heat oven to 350.
Butter and sugar 6 custard cups or ramekins and then add ½ teaspoon of jam to the bottom of each ramekin or dish.
Combine ½ cup sugar, egg yolks, flour, lemon juice and zest into a large bowl, whisk until well blended, and then whisk in the milk.
Beat egg whites and salt till frothy, gradually adding the extra sugar until you have soft peaks.
Fold egg whites into the lemon mixture.
Divide the Budino mix into ramekins and place into deep pan.
Add hot water to come up ½ way up the dishes, place into oven and bake about 30 minutes.
Serve warm or cold, topped with whipped cream if desired.