...this comes from Tom Colicchio's Craft restaurant. I prefer to serve it with an eyebrow-raising dollop of my Strawberry Sauce. But, this will be good no matter how you top it.

Btw, this is lemony enough with the grated zest of just one lemon, but if you're the type who prefers to live life with the Caps lock on, then who am I to stand in your way? Enjoy guys.

Lemon Steamed Pudding

Pudding:

Softened butter for ramekins

¾ cup granulated sugar, plus additional for ramekins

1 cup buttermilk

¼ cup lemon juice

3 large eggs, separated

¼ cup plus 1 tablespoon all-purpose flour

¼ teaspoon salt

Zest of 2 lemons, finely grated

Strawberry Sauce

1 lb. fresh strawberries

¼ cup sugar, or more to taste

1 teaspoon lemon juice

Preheat the oven to 325°F.

Pudding: Grease eight 4-ounce ramekins with butter and coat well with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks.

Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top.

Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil**, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched.

Strawberry Sauce:

Process berries, sugar and lemon juice in a food processor until smooth. Strain mixture through a fine strainer to remove all seeds.

Sol