Baked Vanilla Bean

7/25/2019 Baked Vanilla Bean

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Baked Vanilla Bean-Lemon Pudding with

Limoncello and Crme Chantilly

Posted on Friday, 15th March 2013 by Grace Massa Langlois

I love the simplicity of thisBaked Lemon Pudding. Having said this, please dont let thesimplicity fool you into thinking this is just a plain pudding. By infusing the zest into the cream

it adds a completely different dynamic to the flavour profile. Lemon juice provides that sharp,tangy taste (the bite) but the zest actually adds that beautiful lemon flavour component. The zest

contains the essential oils that impart that special flavour.

To add an extra pop of lemony flavour, I also added Limoncello. Limoncello, largely produced

in southern Italy, is an Italian lemon liqueur, which is served chilled and enjoyed after-dinner.Traditionally the liqueur is made by allowing the zest of Sorrento lemons to infuse in grain

alcohol until the essential oils are released. After the oils are released simple syrup is added.


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The coveted Sorrento lemons are very fragrant and the flesh is quite juicy. Im going to attempt

to make my first batch of Limoncello soon. Two things are for certain, the flavour will not

compare to the commercially prepared Limoncello because Ive never seen the Sorrento lemonsat the local market and achieving the clarity will be quite difficult.


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Nevertheless I am still keen to make my own; Im curious to see how the flavour will compare. Ithink I will use it often especially in Italian desserts


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I love the flavour of vanilla especially in dairy desserts. I chose to infuse the vanilla bean and

seeds into the cream as well because I wanted a more intense vanilla flavour. Its not

overpowering but it doesnt get lost in the lemony flavour either.


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This dessert is one of my standby desserts for entertaining. I like to serve the puddings warmtopped with a quenelle of fragrant and flavourful Crme Chantilly. I prepare the custard ahead of

time and bake them just before serving. To add a crunchy element to contrast the luscious,

creamy pudding I recommend topping the quenelle with a shard of nut praline.


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With lemon desserts like this one, more often than not, I prepare hazelnut praline because I adore

the flavour combination of lemon and hazelnuts. When making nut pralines for desserts like thisone when youre going to garnish with a shard I suggest coarsely chopping the nuts rather themleaving them whole and without question, the nuts should be roasted first to impart the best

flavour.


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Happy weekend!


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Baked Vanilla Bean-Lemon Pudding with Limoncelloand Crme Chantilly

Serves 6

Crme Chantilly

Vanilla Bean-Lemon Pudding with Limoncello

Crme Chantilly

240 ml (1 cup) heavy cream, 35%, very cold

vanilla bean, scraped and seeds removed

8 g to 16 g (1 to 2 tablespoons) confectioners sugar

1. Combine cream, vanilla pod and seeds in airtight container. Cover and chill in the refrigerator.

2. Just before serving lemon pudding, add the confectioners sugar and using hand-held electric

mixer or balloon whisk, beat until stiff peaks form.


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Vanilla Bean-Lemon Pudding with Limoncello

Makes about 960 ml (4 cups)

2 medium lemons

560 ml (2 cups) coffee cream, 18% 1 vanilla bean, scraped and seeded

16 g (2 tablespoons) cornstarch, sifted

30 ml to 45 ml (2 to 3 tablespoons) Limoncello (Italian Lemon Liqueur), optional

50 g unsalted butter, melted and cooled plus extra butter (room temperature) for greasing

dishes

6 large egg yolks

183 g ( cup + 1 tablespoon) caster (superfine) sugar

1. Cut one lemon in half (horizontally). Reserve one-half, cover with plastic and let stand at room

temperature. Using vegetable peeler, peel long strips of zest from the whole lemon (making

sure to remove any white pith from the zest (its bitter). Cut the whole lemon and the remainingone-half lemon into slices about 6 mm (-inch) thick, remove seeds. Cut away the thick white

pith (as best you can) and skin remaining on the edge of the slices.

2. Reserve 60 ml ( cup) cream. Combine lemon zest and slices, the remaining cream (500 ml or 2

cups), vanilla pod and seeds in small saucepan (if theres any juice on cutting board place in the

saucepan as well), place over medium heat and bring just to a boil (small bubbles just beginning

to form around the edges of the pan). Cover and let stand at room temperature to allow vanilla

and lemon to infuse, 30 to 40 minutes. (The mixture will appear curdled; dont be concerned.)

3. Attach bowl to food processor. Strain the cream mixture through a fine mesh sieve into the food

processor bowl. Using the back of a spoon, press the juice out of the lemon slices. Scrape all the

goodness from the underside of the sieve into the bowl.

4. In a small pouring jug, whisk together the cornstarch and reserved cream (60 ml or cup) until

smooth; pour into the cream mixture. If using Limoncello, reserve 15 ml (1 tablespoon). Add

melted butter, egg yolks, sugar, and the remaining Limoncello (30 ml or 2 tablespoons) to the

cream mixture and process until smooth. Taste the mixture; if you would prefer more lemon

flavour, add the remaining 15 ml (1 tablespoon) Limoncello and process to blend. Taste, again, if

you would prefer more lemon flavour, juice the reserved one-half lemon, add the juice gradually

(processing in between additions until well blended and taste).

5. Pour the mixture into a large pouring jug, cover with plastic and chill in the refrigerator, 2 hours.

6. Preheat oven to 160 C (325 F).

7. Using pastry brush, grease six ovenproof flan dishes (180 ml or cup capacity) with softened

butter and place on rimmed baking sheet lined with damp kitchen towel (make sure to leave

space between the dishes).

8. Remove the lemon custard from the refrigerator, remove any foam on the surface and evenlydivide the mixture between dishes.

9. Transfer to the oven and bake until just set, about 25 minutes. (If you use deeper ovenproof

dishes you may have to increase baking time.)

10. Remove from oven. (I like to brle the top of my puddings with a kitchen blowtorch. You can

also brle the tops under the broiler, turning occasionally and watching carefully during the

process.) Serve warm with quenelle of Crme Chantilly.

11. Buon Appetito!


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Baked Vanilla Bean

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