Yuzu delicious

The classic Australian lemon delicious gets a modern Asian makeover with the addition of Japanese yuzu juice, inspired by Stephanie Alexander's recipe. The yuzu juice gives this spongy, custardy dessert a brighter finish with a light floral fragrance from the yuzu. Yuzu fruit can be tricky to purchase - check out your local Asian or Japanese grocery store for the bottled juice, which will work as well as fresh juice!

Credit: Jiwon Kim

• serves

  6-8

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 60 g butter, plus extra for greasing
• 1 yuzu, finely zested (or lemon)
• 1 ½ cups caster sugar
• 3 eggs, separated
• 3 tbsp self-raising flour
• 1½ cups milk
• ⅓ cup (80 ml) yuzu juice (see Note)
• Thin cream, to serve

Instructions

1. Preheat the oven to 180°C and grease a 1 litre ovenproof baking dish with butter.
2. In a stand mixer with the paddle attachment fitted and cream the butter with the yuzu (or lemon) zest and sugar. Once pale and creamy, add the egg yolks. Alternately add the flour and milk in stages and mix to a smooth batter, scraping the sides of the bowl to ensure even mixing. Blend in the yuzu juice, then transfer the batter to a large mixing bowl.
3. In a second clean mixing bowl, whisk the egg whites to stiff peaks, then gently fold into the yuzu batter. Spoon the batter into the prepared baking dish. Transfer the baking dish into a larger baking dish, then pour enough hot water to come up halfway up the sides of the basin. Bake for 1 hour. Remove from the oven and allow to cool a little before serving. Serve the yuzu delicious with the cream.

Note

You can find bottled yuzu juice at your local Asian or Japanese grocery stores!

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.