Title: Lemon Pepper Pudding
Categories: Dujour08
Yield: 6 servings

3/4 c Sugar
1 ds Salt
2 ts Freshly-ground black pepper
1/4 c All-purpose flour
3 tb Melted butter
2 ts Grated lemon peel
1/4 c Lemon juice
1 1/2 c Milk
3 Egg yolks; well beaten
3 Egg whites; stiffly beaten

In a bowl combine sugar, a dash of salt and pepper and flour. Stir in
melted butter, lemon peel and juice. Combine milk, egg yolks, and add to
the lemon mixture. Fold in egg whites. Pour mixture into an 8- by 8- by
2-inch baking pan, or individual souffle cups (place these into a large
pan). Place in the oven. Pour hot water into the large pan in the oven 1
1/2 to 2 inches deep. Bake the large pan at 350 for 40 minutes. If using
the smaller souffle cups, 20 to 25 minutes until golden. Serve warm. This
recipe yields 6 servings.

Comments: This dessert is interesting. The cake bakes on top and a creamy
lemon pudding rests at the bottom. Dust with powdered sugar and top with
fresh strawberries.

Source: "CHEF DU JOUR - (Show # DJ-9217) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Chef Cynthia Long

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