Upside-down lemon, maple and vanilla pudding with lemon-maple butter

dessert · ⏱ 75 min · 8 portions · 94.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 3 pieces lemon 165 ml maple syrup 345 g unsalted butter 240 g crème fraîche 50 ml lemon juice 🔥 preheat oven to 170°C fan line a 30cm x 20cm baking dish with baking parchment 🍳 ⏱ 1-2 min char one-third of lemon slices on both sides add maple syrup to baking dish base 🔪 sift flour, baking powder and salt into a bowl 🌀 ⏱ 2 min mix softened butter, eggs and yolk, vanilla seeds, brown sugar and milk 🍽 snip piping bag and pipe pudding mixture evenly on top of lemons 🍽 smooth the top and cover with parchment and foil 🔥 ⏱ 70 min bake in roasting tin with water to 3cm up the sides until set ⏳ ⏱ 5 min rest pudding before inverting invert pudding onto a platter and remove parchment to expose lemons 🍳 ⏱ 2 min simmer lemon juice and maple syrup 🌀 whisk in cold butter cubes a little at a time until emulsified 🍳 drizzle one-third lemon-maple butter over the inverted pudding and serve warm 🍽 serve crème fraîche alongside Upside-Down Lemon Pudding 🍮 225 g plain flour 2 tsp baking powder 1 tsp salt 1 piece vanilla pod 3 pieces egg 1 piece egg yolk 225 g light soft brown sugar 60 ml whole milk 54 ml plain flour, baking powder, salt 225 g 111 ml 120 g
http://flowcooking.food/en-us/recipe/688/upside-down-lemon-maple-and-vanilla-pudding-with-lemon-maple-butter/