2 egg whites
4 tablespoons of sugar (225 g)
1 rind of lemon zest, grated
1 tablespoon of lemon juice
Butter (for greasing)
Flour (for dusting)
FOR THE CREME
2 egg yolks
1/4 cup of sugar (45 g)
1 cup of milk (240 ml)
1/2 cup of coconut milk (120 ml)
1 tablespoon of vanilla extract
1 cup of peaches, coarsely chopped (110 g)
2 egg whites
4 tablespoons of sugar (225 g)
1 rind of lemon zest, grated
1 tablespoon of lemon juice
Butter (for greasing)
Flour (for dusting)
FOR THE CREME
2 egg yolks
1/4 cup of sugar (45 g)
1 cup of milk (240 ml)
1/2 cup of coconut milk (120 ml)
1 tablespoon of vanilla extract
1 cup of peaches, coarsely chopped (110 g)
In a mixer, beat the egg whites until frothy
Gradually add the sugar and lemon zest and continue beating until stiff peaks form
Add the lemon juice and mix just until well combined
Preheat the oven to 200°C (hot)
Pour the mixture into four 7 cm diameter molds, greased with butter and dusted only on the sides
Gently press the mixture down with a spatula to compact it without forming large air pockets
Place the molds on a large baking sheet with water, in the lower rack of the oven
Reduce the oven temperature to medium (180°C) and continue baking for another 20 minutes or until, when inserting a knife around the edges of the molds, it comes out clean
Remove from the oven, let cool for 15 minutes, unmold, and refrigerate
PREPARE THE CREME: beat the egg yolks and sugar in a mixer until smooth
Heat the milk with coconut milk to the boiling point
Add it to the egg yolk mixture gradually and mix until well combined
Place in a large saucepan and cook over medium heat, stirring constantly, until slightly thickened (do not let boil)
Remove from heat and add vanilla extract
Refrigerate until serving time
Serve the puddings with the creme and dust with peaches
397 calories per unit
