Modern Swiss Pudding

Ingredients

• 0.5 cup Unsalted Butter (Softened)
• 0.875 cup All-Purpose Flour
• 2 cups Whole Milk
• 1 teaspoon Lemon Rind (Grated from one lemon)
• 5 count Large Eggs (Separated)
• 0.333 cup Powdered Sugar

Instructions

1. 1In a mixing bowl, cream the softened butter until light and fluffy. Gradually add the flour, mixing until well combined and a smooth paste forms.
2. 2In a saucepan, scald the milk with the grated lemon rind. Heat until small bubbles form around the edges, but do not boil. Remove from heat.
3. 3Gradually add the scalded milk mixture to the butter and flour paste, whisking constantly to prevent lumps. Transfer the mixture to a double boiler and cook for 5 minutes, stirring occasionally, until slightly thickened.
4. 4In a separate bowl, beat the egg yolks until thick and lemon-colored. Gradually add the powdered sugar, continuing to beat until light and fluffy.
5. 5Slowly add the beaten egg yolk mixture to the cooked milk mixture, stirring constantly to combine. Remove from heat and let cool slightly.
6. 6In a clean, dry bowl, beat the egg whites until stiff peaks form.
7. 7Gently cut and fold the beaten egg whites into the cooled mixture until just combined. Be careful not to overmix, as this will deflate the whites.
8. 8Pour the mixture into a buttered mold or ramekins. Cover tightly with foil or a lid. Place the mold in a steamer or a large pot with enough water to reach halfway up the sides of the mold. Steam for 1 hour and 15 minutes, ensuring the water remains at a gentle boil throughout the steaming process.
9. 9Remove the steamed pudding from the steamer and let it cool slightly before inverting onto a serving plate. Serve warm or chilled. Dust with extra powdered sugar if desired.