Grapefruit Pudding ~ Big Sur Bakery

Grapefruit Pudding
Big Sur Bakery

Ingredients:

Non-stick cooking spray

3 cups red ruby grapefruit juice

1 cup sugar

1/3 cup all purpose flour

1/2 teaspoon kosher salt

1 cup whole-milk yogurt

1/2 cup creme fraiche

Grated zest of 2 grapefruit

4 eggs separated 

Powdered sugar for sprinkle

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Directions:

Adjust the oven rack to the middle position and preheat the oven to 350^F.

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Coat a 10 inch round baking dish lightly with non-stick spray. 

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Pour the grapefruit juice into a stainless steel pot and let it simmer over medium heat until it has reduced to 1/2 cup, 15 to 20 minutes.  Set it aside until it has cooled completely.

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Combine the sugar, flour, and salt in a bowl and make a well in the center.  In a separate bowl whisk together the reduced grapefruit juice, yogurt, and creme fraiche, grapefruit zest, and the egg yolks.  Pour the grapefruit mixture into the well and whisk to combine.

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In an electric mixer fitted with a wire whisk attachment, whisk the egg whites until soft peaks form.  Gently fold the whites into the grapefruit mixture.

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Pour the mixture into a prepared baking dish and bake for 20 to 25 minutes, until the top is golden and the pudding is is set but still jiggles in the center.  Let it set for 5 minutes before serving.  Sprinkle with powdered sugar, and serve while warm.

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