1 large egg
1 white
1/3 cup (60 g) confectioners' sugar
2 cups whole milk (480 ml)
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
1 large egg
1 white
1/3 cup (60 g) confectioners' sugar
2 cups whole milk (480 ml)
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
Preheat the oven to 350°F (medium)
In a large bowl, beat the egg, white, and confectioners' sugar with an electric mixer until well combined
Add the milk gradually, beating continuously until smooth
Add the vanilla extract and lemon zest
Distribute the mixture among five mini pudding cups, each with a capacity of 1/2 cup (120 ml)
Place the pudding cups in a hot water bath in the oven (not inside the oven, but rather above it)
Bake for about 40 minutes or until the puddings are firm
Remove from the oven and let cool
Refrigerate for at least 1 hour before serving
99 calories per unit
