Ausgezogenes Mehlmus
Submitted by Cristina
Ausgezogenes Mehlmus is a traditional German baked flour pudding with lemon zest, fluffy beaten egg whites, and a custard-like center. Light, airy, and subtly sweet, this old-world dessert comes together in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is one of those nearly forgotten German desserts that deserves a serious comeback.
Ausgezogenes Mehlmus (roughly translated as “stretched flour mush") sounds humble, but the result is anything but. Think of it as a cross between a soufflé and a baked custard, with bright lemon zest cutting through the richness.
The technique is straightforward: make a thick milk-and-flour base on the stove, fold in frothed egg yolks and stiff egg whites, then bake until puffed and golden.
It comes out light, trembling, and fragrant. Serve it warm with a dusting of powdered sugar or a spoonful of fruit compote.
Kitchen Tips
- Whip those egg whites to stiff peaks and fold them gently. Aggressive stirring deflates the air and you’ll end up with a dense, flat pudding instead of something cloud-like.
- The lemon zest is essential here. Use a Microplane to get fine, fluffy zest without any bitter white pith.
- This is best eaten fresh from the oven. Like a soufflé, it will deflate as it cools, so have your family seated and ready.
Ingredients
Directions
Combine the flour and a little milk, and stir until smooth. Gradually add the remainder of the milk, the sugar and salt. Bring to a boil. Remove the pot from the heat, add the grated lemon peel.
Carefully fold in the egg yolk froth and beaten egg whites. Pour the mixture into a buttered casserole dish and bake at medium heat for 20 minutes.
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